Harvesting fresh berries from your garden and making raspberry vinaigrette is fulfilling. Picking ripe raspberries with a deep red color and sweet smell. In the kitchen, crushing the berries to release flavor. Mixing with apple wine, honey, and apple vinegar for a sweet-tart blend. The homemade vinaigrette adds freshness and tang to salads and grilled veggies

The raspberry vinaigrette combined with olive oil and a pinch of sea salt, is my favorite dressing paired with my garden grown buttercrunch lettuce. Perfect on its own. It's a reminder that the garden is not only a source of sustenance, but also a canvas for culinary exploration.

Raspberry Vinaigrette Recipe

By Zosia Culinary Adventures | Date: August 08, 2023

Preparation Time: 15 minutes

Fermentation Time: 21 days

Yield: 1 litre

 Ingredients:

• 250 ml fresh raspberries from your garden or the local farm McLean Berry Farm

• 750 ml Apple wine

• 1/3 cup apple cider vinegar

• 1’4 cup unpasteurized honey

Instructions:

1. Crush berries with potato masher.

2. Mixed crushed berries with apple wine, honey and apple cider vinegar.

3. Pour into 3 liter a wide-mouthed jar with secured lid ( due to fermentation you will require at least double of the empty space) or small wine fermenter with the airlock.

4. Leave it in a cool, dark place for at least 3 weeks. Shake once a day and open for couple seconds to let go accumulated Carbon dioxide ( CO2 ).

5. After 3 weeks, strain the vinaigrette through a fine sieve and pour into 250 ml tall/ narrow bottles. Cap or cork the bottles and keep store in the fridge.

6. Keeps well up to 6 months.

7. Serve the raspberry vinaigrette combined with olive oil and pinch of sea salt over lettuce, arugula, spinach. Garnish with fresh raspberries💓

   Happy Berry Day!