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Raspberry vinegar with red wine and sherry

updated

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Ingredients for 1 servings:

  • 200 g raspberries, fresh
  • 125 ml sherry
  • 125 ml red wine, dry
  • 1 tbsp sugar
  • 1 sprig lemon balm
  • 500 ml Condimento bianco or mild white wine vinegar
  • 1 slice(s) ginger as desired

Instructions

Working time approx. 15 minutes; Rest period approx. 30 days; Total time approx. 30 days 15 minutes

old recipe

Combine all ingredients in a large, sealable jar (e.g., a 1-liter screw-top jar) and shake lightly. Let the jar steep in a dark place for four to eight weeks, shaking occasionally. Then strain everything through a cheesecloth and squeeze the raspberries. Pour into clean, hot-rinsed bottles. Keeps for 12 months. Goes well with leafy salads.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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