I love trying new recipes, especially when they are super easy to make. This Raspberry and Thyme vinegar can be used on salad, over Yorkshire Puddings, on ice cream and you can also add some to sparkling water.
As a Yorkshire country girl, making you’re own is always special and rewarding as well as being natural, no preservatives, no E numbers just home made with love.
I especially like the idea of capturing those memories of summer and saving them in a jar or a bottle to enjoy when the seasons change to Autumn.
This recipe also has health benefits. Raspberries contain ellagic acid, known for fighting cancer, they also contain anti-oxidants and Raspberry Vinegar can also help balance blood sugar levels.
The most impressive part of this vinegar is the colour, a luscious red that looks amazing in the bottle. Then the taste, first the vinegar and then an explosion of raspberries afterwards. It really is delicious and will keep up to a year in a cool dark pantry.
Lets dive into the recipe
Raspberry and Thyme Vinegar
1 & 1/2 cups of fresh raspberries
2 Sprigs of fresh thyme
1 cup of caster sugar or Stevia
3 cups of white wine vinegar
1, Bruise the thyme to release the natural oils and flavours add this to the White Wine vinegar and sugar, bring to the boil then lower the heat and simmer for 10 minutes (until the sugar has dissolved).
2. Remove from the heat and allow to cool (you can leave this overnight to infuse for more flavour).
3. Wash Raspberries and shake dry, then add to a sterilised jar.
4. Add the Vinegar mixture and Thyme to the jar of Raspberries. Infuse for 48 hours.
5. Strain the infused vinegar into a sterilised bottle with some muslin sitting in the funnel. Make sure your sterilised bottle does not have a metal top as the vinegar can corrode the metal over time.