Making the perfect salad vinaigrette may as well be one of the most useful things I've ever learned while living in France. The combination of Dijon mustard, olive oil and vinegar always adds a lot of flavor and character to any salad I make. I've been pretty much sticking to the same recipe for years (regularly switching classic red wine and balsamic vinegar). But lately I've become a little bit more adventurous and I wanted to experiment a little bit with different flavors. First on my list was definitely raspberry winegar (the idea!), but instead of buying the stuff in store, I've decided to try my hand on making my own. It's very easy, even if it takes some time to macerate, and the results are simply amazing. I can't wait to experiment with more original flavors!
* 250ml white wine vinegar
* 200g raspberries
* 1 tbsp sugar
1. In a saucepan, bring the vinegar to a boil (it should only be slightly simmering), then put it away from heat.
2. Put the raspberries in a Fido jar, add the vinegar and squash the raspberries to get a thick mixture.
3. Close the jar, put it in the fridge and let macerate two weeks.
4. After two weeks, strain the mixture with the help of paper towel, pour the vinegar in a bottle and keep in the fridge.