- TOTAL TIME: 5 MIN Plus 2 weeks infusing
- SERVINGS: 3 cups
Chef Dan Barber of Blue Hill at Stone Barns created this amazing fruity vinegar after cases of raspberries got soaked in the rain. It’s great in salads.
- 24 ounces raspberries, rinsed and dried
- 1 bottle (17 oz.) Champagne vinegar
- In a 1-quart jar, combine the berries with the vinegar. Cover tightly and let stand at room temperature for at least 2 weeks and up to 3 weeks. Strain the vinegar into a clean bottle.
Add a Comment
Congratulations to Mei Lin, winner of Top Chef Season 12.