Summertime Raspberry Vinaigrette
- 4 cups (1 litre) white wine vinegar
- 2 cups (500 ml) fresh or frozen raspberries
- 1 grated rind of whole lemon
- 1 tsp. (5 ml) whole black peppercorns
Bring all of the above ingredients to a boil. Let boil for 10 minutes over medium heat.
Cool, strain and bottle.
Strain by placing a double layer of cheese cloth in a strainer. Pour the mixture through. This will collect all the loose particles to produce a clear liquid.
Bottle in an airtight container, keep refrigerated.
Hint: Serve over salad or in place of vinegar in another recipe.
Source: Karen Powell, Taste of New Brunswick, Recipes from our kitchens.