Kitchen Mojo - Raspberry Vinegar Recipe
Those of you who've known us for a while will remember our Great Taste Award Winning Raspberry Vinegar & Raspberry Shrub! One of the first things we ever made. Every year we used 100's of kilos of the raspberries that get thrown away - too small, squashed - and turn them into delicious vinegar and drinking shrub.
Our focus has changed but our love of raspberry vinegar hasn't and neither it seems has yours. So, for all of you who've asked - here's the recipe. And it's a super simple way to get your Kitchen Mojo on!
Raspberry Vinegar is one of our favourite ways to add an extra layer of flavour to our food and drinks . Great drizzled over ice cream, beetroot & apple salad, soft goats cheese (especially Ellie's from Cheesemakers of Canterbury) and, as a super refreshing 'Shrub' drink (pour over ice, add sparkling water, lemonade or tonic and top with a sprig of mint).
Here's the recipe
- 500g raspberries
- 500g apple cider vinegar (you could use white wine or champagne vinegar)
- 100g sugar
- Put raspberries into a large jar (that you can seal).
- Crush them a bit with a fork or put the lid on and give them a shake.
- Pour vinegar on top, put lid on and leave somewhere dark for at least two weeks.
- Remove lid, strain vinegar through a muslin or clean tea towel into a saucepan nb if the towel/ muslin smells of washing powder put it in a saucepan and pour boiling water over it first so that the eau de washing powder doesn't spread to your vinegar (unless you like that kind of thing)
- Add sugar to the vinegar and gently heat so that sugar dissolves - if you've got time you can just add sugar and leave it to dissolve on it's own (great if you want the benefits of live apple cider vinegar)
- Pour into clean bottles and use or gift - will last for a year or more
- Katy Newton