Easy to make and a must-have kitchen staple! Raspberry is the easiest berry to find year round, but every berries brings its own delicious twist.
Servings: 1 bottle+ Preparation time: 5 minutes + 2 weeks
Ingredient
- 1 bottle of Napa Valley Naturals Organic White Balsamic Vinegar (or make your own)
- 1 pint fruit: raspberries, black berries, bosenberries, etc.
- Quart jar
Instructions
- Pour the entire bottle of vinegar into a clean quart-sized glass jar.
- Rinse the berries thoroughly.
- Add the cleaned berries to the jar of vinegar.
- Write the date on the jar and place it in the back of your refrigerator. Let it sit for at least two weeks to allow the flavors to infuse.
- Wash and dry the original vinegar bottle, removing the label if you plan to reuse it once the fruit vinegar is ready.
- Place a fine mesh strainer over a container that holds at least twice the volume of the quart jar. Carefully pour the vinegar and berries through the strainer.
- Use clean hands or a utensil to press and mash the berries in the strainer, extracting as much liquid as possible. When finished, you should have only a small amount of fruit pulp left, which can be discarded.
- Stir the strained vinegar mixture to redistribute any fruit particles that may have settled at the bottom. Using a funnel, pour the vinegar back into the original bottle.
- If you’ve extracted a lot of juice, the liquid should exceed the volume of the original bottle. Pour the remaining vinegar into a smaller clean jar or bottle.