I love vinegar, yet it’s hard to use precious raspberries in this way! I tell myself the truth: it is a worthwhile investment!
This recipe requires berries, water and honey. Your choice between honey and sugar! It’s simple, takes a wee bit of time but is worth the effort! Did ya’ know vinegar can be make from plain ole’ honey and water? True story! But don’t add too much or you’ll end up with a solid mead (alcohol).
Note: if perchance you don’t have raspberries but instead a supply of blackberry, mulberry or other “seedy” fruits, this recipe will work for ’em too!
When using fruit with high sugar content (apples, grapes) there is no need for added sugar. But with berries (raw or steam juiced) the primary goods triggering the ferment are found in the sugars and water. Think of berries as a flavoring, with some extra yeasts to help the vinegar along!
Raspberry Vinegar with Honey
- 4 C raspberries
- 6 C water
- 3/4 C honey
- glass jar or bowl
- lid or cloth to cover
- Place 4 C clean raspberries in bowl or jar and just cover with water (about 6 C). Be aware that liquid will increase with each change of berries (you’re doing three!)
- Cover container’s mouth with lid or cloth.
- Let sit for 24 hrs. Berries can be lightly mashed to release juices.
- Strain liquid through a cloth and let berries drip. Light mashing with hands is ok.
Place 4 C fresh berries in container and pour strained liquid over new berries.
- Let sit another 24 hrs.
- Repeat process a third time (optional) and at the end of 24 hrs, strain.
- Take 1/2 C fresh water and heat to luke-warm on stove. Dissolve honey in water and add to raspberry water, stirring in well.
- Place liquid in a crock or glass bowl. Cover and secure cloth. Keep in temperatures of 65-80 and allow things to ‘work.’ It will take anywhere from 3-6 months to convert to vinegar!