Tag Archives: raspberry

Fresh Raspberry Balsamic Vinaigrette

Tangy, savory and fruity - fresh raspberry balsamic vinaigrette

Tangy, savory and fruity – fresh raspberry balsamic vinaigrette

The raspberries I brought home from the store were on the soft and mushy side….  sigh….  I decided to smoosh them into a puree and whip up a raspberry balsamic vinaigrette – something I have been meaning to try for oh, only about 20 years or so.  No time like the present!   The hardest part was smashing the berries through a fine mesh sieve with the back of a spoon, but the resulting puree was velvety, though a bit tart!  A spoonful of honey fixed that.  I also added Dijon mustard and some seasonings for a more savory, zippy flavor, but you could forgo those ingredients for a sweeter dressing.

 

 

 

Soft and mushy raspberries - perfect for pureeing

Soft and mushy raspberries – perfect for pureeing

 

 

 

 

 

 

 

 

Ingredients:

1 teaspoon Dijon mustard (for savory zest – if you don’t like mustard or want a sweeter dressing, you could omit)

Optional seasonings: for a zestier, more savory taste, I used some Litehouse freeze dried seasonings.  1/8 tsp garlic; 1/8 tsp red onion; 1 tsp basil – grind in a mortar with pestle or in a bowl with the back of a spoon.  You could also use garlic and onion powders instead and add fresh basil.  This is totally optional.  For a sweeter dressing, omit.

2 teaspoons balsamic vinegar

1 teaspoon honey

4 tablespoons raspberry puree

3 tablespoons extra virgin olive oil (or use half or all  light olive oil for a milder taste)

Directions:

Wash and drain the berries.  Place a spoonful in a sieve over a bowl and press with the back of your spoon – around and around.  The seeds will remain in the sieve and the puree will drop into a bowl. Shake the sieve occasionally to force more of the puree through the holes.  Discard the seeds.  Repeat until you have four tablespoons or as much as you want.

Takes a little time, but worth the effort

Takes a little time, but worth the effort

 

 

 

 

 

 

 

 

Whisk the mustard, seasonings if you’re using them, vinegar and honey until well blended.  Stir in the raspberry puree. Whisk in the olive oil.

 

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