Raspberries vinegar
20
5
750 ml
No
Ingredients
- 500 ml (2 cups) of white vinegar
- 300 ml (1 1/4 cup) of raspberries
- 15 ml (1 tablespoon) of sugar
Preparation
Side-by-side mode
- Pour vinegar in a casserole and bring to a boil. Set aside. Set thawed raspberries in a jar of 1 L and pour over it 100 ml (100 gr) of warm vinegar, not boiling.
- Crush raspberries well with a whisk or a fork. Then pour the remaining vinegar and stir well. Let cool down and seal the jar for 8 days at room temperature.
- After this time, filter its content in a sieve by crushing it well with the back of a spoon the content of the sieve. Pour the juice obtained in a casserole with 15 ml (1 tablespoon) of sugar and let cool down to dissolves its sugar. Set vinegar in a bottle and wait for it to be entirely cooled down to set the lid over. Keep away from light if stored.
