June 15, 2022
The Table Community Food Centre is looking for a dynamic and community-...
Makes 2-3 cups
2 cups fresh raspberries, washed and dried
2 cups white vinegar (any vinegar can be used as long as it is at least 5% acetic acid)
1 ½ - 2 cups sugar
Wash a large glass jar and lid in hot soapy water. Rinse well.
Submerge in a pot of warm water, bring to a boil and boil 10 minutes to sterilize.
Remove carefully from boiling water and set aside.
Mash raspberries in a bowl to release juices.
Add the raspberries and juices to the jar.
Add vinegar to stainless steel pot and bring to a boil.
Pour over raspberries making sure to leave at least ¼ inch headspace.
Cover with sterilized lid.
Store in a cool dark place at least 24 hours ( It is possible to store up to 4 weeks)
Strain through a jelly bag or dampened cheesecloth.
Place raspberry infused vinegar and sugar in a stainless steel pot and bring to a boil.
Remove from heat and allow to cool.
Pour into sterilized glass bottles or jars.
Store in fridge.
With proper sterilizing, the jars of drinking vinegar should last up to 6 months. Discard if after some time it shows any mould, cloudiness or bubbles.
To serve, pour 1 TBSP drinking vinegar over ice in a tall glass. Top with soda water, adding more drinking vinegar to taste.