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Raspberry Vinaigrette

Recipes for Home and Restaurant

by Nadine Lloyd

Zesty Raspberry Vinaigrette Recipe 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.

Zesty Raspberry Vinaigrette (Straining) Recipe by Nadine Lloyd

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.


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