Raspberry Vinegar Float Recipes

RASPBERRY VINEGAR

Steps:

• Rinse the berries and air-dry on paper towels. Place berries in a 6-cup jar; set aside. In large saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar is dissolved. Do not boil. , Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 48 hours. Strain through several layers of cheesecloth into a sterilized bottle or jar. Seal tightly with a cork or lid. Store in cool dark place.

RASPBERRY VINEGAR FLOAT

Steps:

• Place the first four ingredients in a shaker and stir well to mix. Add plenty of ice and shake well. Strain into a tall float glass. Top the drink with club soda to taste (¼ to ½ cup). Carefully place a scoop of ice cream into the glass. Garnish with a mint sprig and serve with a tall bar spoon and a straw.

RASPBERRY VINAIGRETTE II

Steps:

• Place vinegar in a container with tight lid. Add sugar and mint, cover with lid, and shake to dissolve sugar. Stir in additional sugar (up to another teaspoon) if necessary to smooth out the vinegar flavor.

SELBST GEMACHTER HIMBEERESSIG (HOMEMADE RASPBERRY VINEGAR)

Steps:

• Mash raspberries with a fork in a bowl. Pour in vinegar; mix well to combine. Transfer to a glass container with a lid; cover and let stand until flavors combine, about 24 hours.
• Strain vinegar through a fine sieve into a bowl; discard raspberry pieces. Strain vinegar again through a coffee filter into a clean bottle and seal tightly.

RASPBERRY VINEGAR

Steps:

• Fill a clean pint jar with whole raspberries, pressing down slightly to fit in jar snugly. Add enough vinegar to cover raspberries. Cover mixture and let macerate at room temperature for 1 week.
• Set a strainer over a medium bowl; line with a double layer of cheesecloth. Pour vinegar mixture through strainer. Gather corners of cheesecloth and twist to release juices just until thicker juices begin to strain from cheesecloth. Discard cheesecloth with solids. Pour vinegar into a clean 8-ounce bottle or jar. Cover; chill up to 6 months.

RASPBERRY VINAIGRETTE

Steps:

• Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

RASPBERRY VINEGAR

Steps:

• Wash the raspberries. Place into a bowl with some of the vinegar. Crush well with your hands.
• Add the remaining vinegar to well cover with a pinch of salt and set aside for two-four days.
• When ready to bottle, filter through a double or triple layer of cheesecloth, store for a year, ready immediately.

RASPBERRY VINEGAR

Steps:

• In a medium, nonreactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil).
• Put 1 pint of the raspberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar.
• Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar.
• Allow the mixture to cool 20 to 30 minutes to room temperature, then seal and shake the jar gently.
• Set the jar out of direct sunlight and away from heat to steep for 4 days, shaking it every so often. While steeping, the vinegar will take on a raspberry hue and the fruit will lose most of its color.
• Strain the mixture through a fine sieve into a large batter bowl with a handle or into a large, nonreactive saucepan.
• Rinse the jar and return the strained vinegar to it. Rinse the bowl or saucepan.
• Dump the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line the sieve with the filter and fit it over the bowl or saucepan.
• Transfer the vinegar to flasks or bottles. Discard fruit.
• If you wish, spear 6 to 8 whole raspberries on a wooden skewer and put the skewer into the container before filling.
• The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
• VARIATION: For Raspberry Lemon Thyme Vinegar, place 1 sprig fresh lemon thy me in a flask or bottle before adding the vinegar. Fill, seal, and steep out of direct sunlight and away from heat for 1 week before using or shipping.
• CRANBERRY VINEGAR Follow the recipe for Raspberry Vinegar, except substitute 4 cups (1 pound) fresh cranberries, coarsely chopped, for the raspberries. Decorate, if you wish, with skewers of whole cranberries.

RUBY-RED RASPBERRY VINEGAR AND OLD-FASHIONED VINEGAR SYRUP

Steps:

• Rinse the fresh berries under cold running water and drain well. Place into a glass or stainless steel bowl and lightly crush the berries (no need to crush the frozen berries).
• Stir in the vinegar, cover with a clean towel, and let stand 48 hours.
• Strain the vinegar through a fine mesh sieve (line with cheesecloth or a clean coffee filter if the mesh is not fine enough).
• Pour into sterilized bottles and seal. Store in a cool cupboard or storage pantry, out of direct sunlight. Use as a salad condiment. Can also be used as a beverage (allow 2 to 3 tablespoons per 8 ounces of ice water), and sweeten to taste. Makes 2 1/2 cups of raspberry vinegar.
• For use as a beverage, you can mix the raspberry vinegar with 1 cup of Simple Syrup (simple syrup is made by boiling equal parts--or in this case, 1 cup each water and sugar--of water and sugar together until reduced and thickened to the consistency of honey). Bottle and store as above. Add 3 or 4 tablespoons of raspberry vinegar syrup to ice water, for a refreshing beverage. Makes 3 1/2 cups of raspberry vinegar syrup.

RASPBERRY VINEGAR CORDIAL

Steps:

• Mash berries with a wooden spoon in a large bowl. Stir in vinegar. Cover with plastic wrap, and let stand until liquid turns deep red, 24 to 36 hours.
• Line a fine sieve with cheesecloth. Pour berry mixture through sieve into a medium saucepan, pressing to release juice; discard solids. Stir in sugar.
• Bring berry mixture to a boil over high heat. Cook 10 minutes. Remove from heat. Skim foam from surface. Let cool completely. Cordial can be refrigerated in an airtight container up to 4 months.
• To serve, fill each glass with ice; add about 3 tablespoons cordial, and top with about 1 cup seltzer.