June 30th, 2009


Raspberry Vinegar, Savoring Summer…

This is the easiest recipe that I have ever made and posted on The British Larder. It’s simple, there are only two ingredients but the possibilities are endless.

I bought a few punnets of new season English raspberries from the local market, as it was towards the end of the day they went for a reasonable price.

I used the squished and slightly soft raspberries to make this lovely raspberry vinegar.All you need to do is prepare the raspberries by removing any mouldy bits. Mash them with a fork and add the distilled or white wine vinegar, let the vinegar infuse for 5 days before using. I told you it’s easy!

I have used some of my homemade raspberry vinegar for a beetroot and red onion pickle. It adds that extra layer of mysteriousness to your cooking.

I dislike throwing food away and always feel quite sad once the seasons pass and we move onto the next. So I try and make the most of the seasons by preserving  something of the lusciousness in any way I possibly can.

These little bottles of homemade raspberry vinegar make a fantastic gift, it’s the thought that counts and not the value of the gift. If anyone was to give me a bottle home made raspberry vinegar I think I would be in seventh heaven!

Its so easy to buy different flavoured vinegars, jams, chutneys and sorbets but we forget how easy and satisfying it is to make your own. All you need is to apply a tablespoon of thought, a pinch of effort and a hand full of imagination. That’s a winning recipe for me, what about you?


  • 120g overripe raspberries
  • 340ml distilled or white wine vinegar

Prepare the raspberries, remove any mouldy bits and lightly wash the raspberries under cold running water and drain.

Use a fork to lightly mash the raspberries.

Add the vinegar of your choice and let it mature for 5 days.

At  this stage you can either  pass the vinegar through a fine sieve  into sterilized bottles/jars or it may be bottled as it is. However if the raspberries are retained, the vinegar  may overtime lose its attractive red colour so at this point  pass the vinegar  to preserve  the colour.

I keep my home made vinegar refrigerated but I'm sure that it would be perfectly fine in a dark cool  and well ventilated cupboard, providing that you have sterilized the bottles correctly.

Makes about two 200ml size bottles of raspberry vinegar

Food Fanatics Tips

As I said this recipe is simple. You can go wild and make all sorts of flavoured vinegars by applying the same method. Other exciting fruits are mulberries, tayberries, rowan berries, strawberries, blackberries, blackcurrants, gooseberries....sure you get the idea!

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11 Comments to “Raspberry Vinegar, Savoring Summer…”

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  1. Madalene says:

    Dear Maria,
    Wow what a great idea, yes it will be, if you are using dessicated coconut you can toast it first till golden brown and use white wine vinegar.

    Happy cooking

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