Recipes for Home and Restaurant
by Nadine Lloyd
(Makes 2½ cups)
4 cups fresh or frozen raspberries
Zest from 2 medium limes
4 whole pepper corns
1 cup white vinegar
1 cup rice wine vinegar
½ cup caster sugar
Heat both the vinegars, sugar, and pepper corns over a medium heat.
Bring to a slow simmer until the sugar has dissolved.
Remove from the heat.
Wash, dry, and slice the raspberries in half.
Place the raspberries into a 1lt (2pt.) sterilized jar with a tight seal lid.
Stir the lime zest through the hot vinegar, then pour the hot vinegar into the jar.
Seal and allow to stand at room temperature for 24-48 hours.
Strain the vinegar through a fine cheese cloth or fine coffee strainer.
Rinse and dry the jar.
Place the strained vinegar back into the jar.
Store in a cool area.
Keeps up to 12 months if refrigerated.