Home-made raspberry vinegar with low acidity.
Preparation time 55 minutes + 1 week .. Durability max.6 months
- 450 g raspberries
- 5 dl red wine vinegar
- 150 g sugar
Vinegar with the sugar in a saucepan heat. Once the vinegar threatens to put the fire boil gently. Stir until all the sugar has dissolved. Vinegar with sugar, pour over the raspberries. Cover the dish with a lid or cling film. Leave the raspberries are in the vinegar for a week. Pour the raspberry vinegar through a colander with cheesecloth – but it does not. Add the raspberry vinegar in a clean, shrewd bottle.
Keep the vinegar in a cool, dry and dark place.