Raspberry vinegar is not only delicious but is also very simple to make. Here’s the process broken down for you, step by step. It’s easy. So simple! And you’ll love it!
CHOOSING YOUR BERRIES
Try to source fresh raspberries in the summer. Sun-ripened fruit contains higher amounts of natural sugar and the yeasts that are necessary to begin the fermenting process.
If you don’t grow your own raspberries, you can likely source both sun-ripened and freshly picked fruits at local fruit stands or farmer’s markets in early-mid summer. Perhaps you have a neighbor with a row or two in their back yard!
Rural or urban, raspberries are easy to grow! If interested in planting a few canes of your own, I recommend heading over to countrylivinginacariboovalley.com. My friend Annie has a great post on caring for raspberries. There’s nothing so satisfying as raising your own!
FRESH OR FROZEN FRUITS
To make raspberry vinegar, you can use either fresh or frozen fruits. I prefer to make this delicious ferment in early summer, when raspberries are fresh and plentiful.
However, if your summer is busy and all you can manage is harvesting/freezing, you can make raspberry vinegar later on. Be sure to thaw berries before using the following technique.
HOW TO MAKE RASPBERRY VINEGAR
- 4 C (3x) fresh or frozen raspberries
- 1/4-1/2 C honey
- glass jar or bowl
- cloth and string
Directions: harvest (or thaw) your sun-ripened raspberries. Place 4 C in a bowl and cover with water (about 6 cups). You can lightly mash berries to help release juices.
Cover the container with a cloth to keep bugs and dust out. Let sit for 24 hours.
After (roughly) 24 hrs have passed, strain the liquid through a cloth, catching juices in a new container.
To the juice add another 4 C of raspberries.
Once again, add water to ensure berries are covered.
Note: strained raspberries can be tossed or hung to drain out every last drop of juice. Catch liquid in a container and when dripping has finished, you can add this liquid to the second batch of soaking raspberries.
Let the second batch also sit for 24 hours. Proceed as you did the first round.
Repeat the entire process one last time, adding the final 4 C raspberries to strained liquid.
After the liquid has been through 3 changes of raspberries, add honey for a stronger finished product. Stir in.
Place liquid in a jar. Cover the mouth with a clean cloth and secure with a string or rubber band. Fruit flies will be attracted to it and no one wants ‘floating flies’ in their ferment!
Let it sit for 3-4 months in 60F-75F temperatures. In this time, a mother culture (filmy white substance) may form on the surface. Let it alone, unless it begins developing mold. If so, throw it out.
HOW TO USE RASPBERRY VINEGAR
When the fermenting process is complete and the vinegar smells like vinegar, you can start using it. Our favorite is raspberry vinegar salad dressing. It can also be used in cold drinks or taken as a tonic.