Apple cider vinegar comes with a host of health benefits; it aids digestion, detoxification and Hippocrates used it for wound-cleaning and healing years ago.
“Let food be thy medicine and medicine be thy food”
Infusing vinegars not only makes them look more fancy – and let’s face it, sometimes it’s just nice to have pretentious nice-looking things to look at – it also adds a unique flavour that can transform meals from bland to brilliant.
This is an especially good recipe to use as Spring and Summer approach, as raspberries come into season in the UK, and there’s often an abundance of them on offer. Raspberries also have a surprisingly high antioxidant content which rivals even the infamous superfood blueberry, so add this to your meals for a simple but stunning condiment…..
For bonus points, use a clean recycled glass bottle to make this recipe more sustainable and planet-friendly!
- Your desired amount of organic apple cider vinegar (choose the version that has ‘the mother’ for the most health benefits). Whichever bottle or jar you’re going to use in the end – measure the amount of vinegar by filling about 3 / 4 of the way full.
- 1 small handful of fresh raspberries
- Pour the vinegar into your container of choice
- Add the raspberries and stir well
- Close the lid tightly and store in a cool, dark place for 3 weeks to infuse
- Be patient.
- Nearly there…..
- Wait for it…..
- Remember that vinegar you left to infuse 3 weeks ago?
- Take the vinegar out of storage and either use as it is, or transfer into a bottle to use.*
*You can also strain the raspberry pieces with a muslin cloth or sieve before transferring the liquid into a bottle if you’d rather go without the whole pieces of raspberry in the finished vinegar.