Raspberries are one of my favorite fruits. I like to add fresh raspberries to my salad and then eat them plainly for nighttime enjoyment. We often buy fresh raspberries in bulk from local organic farmers and freeze them for the rest of the year.
Frozen raspberries are a pleasant snack in themselves, but we use them mainly in popsicles and homemade raspberry balsamic vinegar.
Homemade Raspberry Vinegar Salad Seasoning
Nothing can be as fresh and natural as the red raspberry, with a little sweetness of sour vinegar and raw honey. Of course, this is better than the store-buy version with soy and canola oil and corn syrup on one side! I prefer to make this fresh version, and I often stir a batch of lunch salads.
It is naturally dairy-free and gluten-free, and has a very low total sugar content. Some homemade raspberry balsamic vinegar starts with raspberry jam, but I find sticking with the fruit itself still has a rich flavor. Also, it will be easier to control sweetness by skipping refined sugar.
Vinaigrette ingredients
As the name suggests, the main ingredients are raspberry and vinegar. You can use any vinegar in this recipe, but I prefer white wine vinegar or coconut water vinegar. I have also used kombucha before and it has a great flavor. When I followed an autoimmune diet, I used coconut water vinegar or kombucha instead of white wine vinegar.
Red wine vinegar, apple cider vinegar and even lemon juice will work. For the Rasperry balsamic vinegar version, use balsamic vinegar instead. It gives a deep, rich flavor from the musk of grapes.
Not only for salads…
Although raspberry vinegar is a classic salad seasoning, there are a variety of other ways to use it. It can make a very good meat marinade, especially red meat, or drizzle over grilled vegetables or potatoes.
If you like raspberry balsamic vinegar, try this natural homemade version. You can also check out my other favorite homemade salad dressing recipes here.
Raspberry Vinegar Dressing Recipe
A simple and delicious raspberry balsamic recipe with real raspberries, olive oil, vinegar or kombucha and raw honey.
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If using frozen raspberries, first thaw room temperature.
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In a blender or food processor, mix raspberries and white wine vinegar together. Mud until smooth.
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With the mixer running at a low speed, drizzle very slowly in the olive oil to emulsify the dressing.
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Add honey or maple syrup and mix until combined.
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Season with salt and fresh black pepper. Fuse together briefly.
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To smooth the consistency, filter the vinegar through a fine screen to remove the raspberry seeds.
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Transfer vinegar to a jar or bottle and refrigerate until ready to use. Shake before serving.
Nutritional facts
Raspberry Vinegar Dressing Recipe
Serving per serving (2 tablespoons)
Calories 96
81 fat calories
Daily Value %*
Fat 9G14%
Saturated fat 1g6%
Polyunsaturated fat 1g
Monounsaturated fat 7G
sodium 98mg4%
Potassium 19mg1%
carbohydrate 4G1%
Fiber Optic 1G4%
3g sugar3%
protein 0.1g0%
Vitamin A. 3iu0%
Vitamin C 3mg4%
calcium 3mg0%
iron 0.2mg1%
*Percent daily value is based on a 2000 calorie diet.
- Drizzle salad or grilled vegetables, or use as a marinade for marinated meats.
- The vinegar can be stored in the refrigerator for up to a week. Shake before each use.
What is your favorite salad seasoning? Share below!
