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Homemade Raspberry Vinegar

Preparing: 10 mins
Cook: 10 mins Awaiting: 2-7 days
300 g fresh raspberries
300 ml white wine vinegar
Place the raspberries in a glass jarCrush the fruits with your fingersPour over the vinegarCover with the muslin cloth
Crush the raspberries in a large glass jar; I use my fingers to do it. Then pour over the white wine vinegar, cover with a muslin cloth and let it sit for a few days, up to a week. Stir occasionally.
Drain the liquid through the muslin clothAllow to sit for 2-3 hours
Place the muslin cloth over a high glass jug and secure it. Pour the liquid over and drain the fruits through the muslin cloth. Leave for about 2 hours, don’t squeeze the pulp, as the vinegar will be cloudy. Just let the juices drop into the jug. Sterilize the glass bottle.
Seal the bottleRemove the cloth with the fruit pulpPour the liquid to a stainless steel potAdd sugarPour the warm vinegar into a glass bottleKeep in the pantry for a few weeks before use it
Pour the liquid into a stainless steel pan and add sugar; boil, lower the heat and simmer for 10 minutes. Scrape off and discard the foam. Pour the raspberry vinegar into a sterilized bottle, seal and leave for a couple of weeks before using it. You will get 300-400 ml of the raspberry vinegar, depending on how long you keep the fruits in the white wine vinegar.

Homemade Raspberry Vinegar Polly Eats LondonHomemade Raspberry Vinegar Polly Eats LondonHomemade Raspberry Vinegar Polly Eats London

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