Best 9 Raspberry Mint Vinegar Recipes

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Raspberry mint vinegar is a versatile and flavorful condiment that can be used to enhance a variety of dishes. It is made from fresh raspberries, mint leaves, and vinegar, and can be used as a marinade, salad dressing, or dipping sauce. It is also a great way to preserve the flavors of summer berries and herbs. Here we'll help you learn the best ways to make this delicious and refreshing condiment.

Here are our top 9 tried and tested recipes!

RASPBERRY VINAIGRETTE II



Raspberry Vinaigrette II image

This is a very simple raspberry dressing. It's good on any green salad, and fruit salads too.

Provided by PANTRYGATHERINGS

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 3

½ cup raspberry vinegar
1 teaspoon white sugar
1 tablespoon fresh mint leaves, finely chopped

Steps:

  • Place vinegar in a container with tight lid. Add sugar and mint, cover with lid, and shake to dissolve sugar. Stir in additional sugar (up to another teaspoon) if necessary to smooth out the vinegar flavor.

Nutrition Facts : Calories 22.2 calories, Carbohydrate 5.4 g, Fat 0.1 g, Protein 0.1 g, Sodium 7.1 mg, Sugar 5.1 g

RASPBERRY VINEGAR



Raspberry Vinegar image

Looking for something tasty to make with fresh raspberries? This dressing adds summer-fresh flavor to salads. -Francy Nightingale, Issaquah, Washington

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 cups.

Number Of Ingredients 3

3 cups fresh raspberries
4 cups white wine vinegar
1/2 cup sugar

Steps:

  • Rinse the berries and air-dry on paper towels. Place berries in a 6-cup jar; set aside. In large saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar is dissolved. Do not boil. , Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 48 hours. Strain through several layers of cheesecloth into a sterilized bottle or jar. Seal tightly with a cork or lid. Store in cool dark place.

Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

RASPBERRY-MINT LIMEADE



Raspberry-Mint Limeade image

Mint adds a refreshing twist to this party-ready limeade that tastes delicious straight or spiked!

Provided by Cindy Rahe

Categories     Beverage

Time 30m

Yield 8

Number Of Ingredients 10

1/2 cup packed fresh mint leaves
1 1/2 cups sugar
1 cup raspberries
1/4 cup water
2 cups Raspberry Mint Syrup
1 cup unsweetened lime juice, fresh or bottled
3 cups water
1 cup sparkling water
Ice
Gin or vodka, if desired

Steps:

  • Finely chop mint, and rub into sugar OR pulse mint and sugar in food processor. Place mint sugar in 1-quart saucepan with raspberries and 1/4 cup water. Heat over medium-high heat until sugar dissolves, raspberries break down, and mixture comes to a boil. Remove from heat, and strain through fine mesh strainer. Set raspberry mint syrup aside to cool.
  • In large pitcher, mix raspberry mint syrup, lime juice, 3 cups water and the sparkling water. Serve immediately with lots of ice and a shot of gin, or refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Serving

RASPBERRY MINT VINEGAR



Raspberry Mint Vinegar image

Categories     Marinate     Low Cal     Low Sodium     Vinegar     Raspberry     Mint     Summer     Gourmet

Yield Makes 2 cups

Number Of Ingredients 3

1 1/2 cups packed fresh mint leaves plus sprigs for garnish, rinsed and spun dry
3 cups raspberries, picked over
2 cups rice vinegar (available at Asian markets and some supermarkets)

Steps:

  • Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the raspberries and mash them with the spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the mint sprigs and seal the jars with the lids.

ENGLISH MINT SAUCE WITH RASPBERRY VINEGAR



English Mint Sauce with Raspberry Vinegar image

Categories     Sauce     Food Processor     No-Cook     Quick & Easy     Low Sodium     Vinegar     Mint     Chill     Gourmet

Yield Makes about 1/3 cup

Number Of Ingredients 4

1 cup packed fresh mint leaves, rinsed and spun dry
2 tablespoons sugar
1 1/2 tablespoons boiling water
4 tablespoons raspberry vinegar (available at specialty foods shops and some supermarkets)

Steps:

  • In a food processor chop fine the mint with the sugar and transfer the mixture to a small bowl. Stir the water into the mixture, stirring until the sugar is dissolved, and stir in the vinegar. Let the sauce stand, covered, for 15 minutes or chill it, covered, overnight. Serve the sauce at room temperature with lamb.

RASPBERRY MINT JAM



Raspberry Mint Jam image

I have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam-the mint really wakes up the raspberry flavor.-Laurie Bock, Lynden, Washington

Provided by Taste of Home

Time 30m

Yield 8 half-pints.

Number Of Ingredients 5

8 cups fresh raspberries
6-1/2 cups sugar
1/2 teaspoon butter
2 pouches (3 ounces each) liquid fruit pectin
1 cup minced fresh mint

Steps:

  • In a Dutch oven, combine raspberries, sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in mint. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.

RASPBERRY VINEGAR



Raspberry Vinegar image

Make and share this Raspberry Vinegar recipe from Food.com.

Provided by Dannygirl

Categories     Raspberries

Time 5m

Yield 6 cups

Number Of Ingredients 3

6 cups white wine vinegar
1 pint red raspberries
1/2 pint red raspberries, for decoration (optional)

Steps:

  • In a medium, nonreactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil).
  • Put 1 pint of the raspberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar.
  • Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar.
  • Allow the mixture to cool 20 to 30 minutes to room temperature, then seal and shake the jar gently.
  • Set the jar out of direct sunlight and away from heat to steep for 4 days, shaking it every so often. While steeping, the vinegar will take on a raspberry hue and the fruit will lose most of its color.
  • Strain the mixture through a fine sieve into a large batter bowl with a handle or into a large, nonreactive saucepan.
  • Rinse the jar and return the strained vinegar to it. Rinse the bowl or saucepan.
  • Dump the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line the sieve with the filter and fit it over the bowl or saucepan.
  • Transfer the vinegar to flasks or bottles. Discard fruit.
  • If you wish, spear 6 to 8 whole raspberries on a wooden skewer and put the skewer into the container before filling.
  • The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
  • VARIATION: For Raspberry Lemon Thyme Vinegar, place 1 sprig fresh lemon thy me in a flask or bottle before adding the vinegar. Fill, seal, and steep out of direct sunlight and away from heat for 1 week before using or shipping.
  • CRANBERRY VINEGAR Follow the recipe for Raspberry Vinegar, except substitute 4 cups (1 pound) fresh cranberries, coarsely chopped, for the raspberries. Decorate, if you wish, with skewers of whole cranberries.

Nutrition Facts : Calories 27, Fat 0.3, Sodium 0.5, Carbohydrate 6.2, Fiber 3.4, Sugar 2.3, Protein 0.6

SELBST GEMACHTER HIMBEERESSIG (HOMEMADE RASPBERRY VINEGAR)



Selbst Gemachter Himbeeressig (Homemade Raspberry Vinegar) image

I recently needed a recipe for raspberry vinegar and as I had a bowl of raspberries in the house, I thought it couldn't be that hard to make it myself. The result is great and I'm looking forward to my next salad! Store in a dark place so that the vinegar does not get discolored.

Provided by gartenfee

Categories     World Cuisine     European     German

Time P1DT10m

Yield 16

Number Of Ingredients 2

1 pint fresh raspberries
2 cups white wine vinegar

Steps:

  • Mash raspberries with a fork in a bowl. Pour in vinegar; mix well to combine. Transfer to a glass container with a lid; cover and let stand until flavors combine, about 24 hours.
  • Strain vinegar through a fine sieve into a bowl; discard raspberry pieces. Strain vinegar again through a coffee filter into a clean bottle and seal tightly.

Nutrition Facts : Calories 7.9 calories, Carbohydrate 1.8 g, Fat 0.1 g, Fiber 1 g, Protein 0.2 g, Sodium 3.2 mg, Sugar 0.7 g

RASPBERRY MINT VINEGAR



Raspberry Mint Vinegar image

Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts. Once the steeping is completed, these vinegars keep for several months.

Provided by Geema

Categories     Raspberries

Time 10m

Yield 2 cups

Number Of Ingredients 3

1 1/2 cups packed fresh mint leaves, plus sprigs rinsed and spun dry (to garnish)
3 cups raspberries, picked over
2 cups rice vinegar (available at Asian markets and some supermarkets)

Steps:

  • Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon.
  • Add the raspberries and mash them with the spoon.
  • Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired.
  • Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars.
  • Add the mint sprigs and seal the jars with the lids.

Nutrition Facts : Calories 109.4, Fat 1.4, SaturatedFat 0.1, Sodium 7.8, Carbohydrate 24.9, Fiber 13.5, Sugar 8.2, Protein 2.9

Tips:

  • Choose fresh, ripe raspberries for the best flavor.
  • Use a good quality vinegar, such as white wine vinegar or apple cider vinegar.
  • Add fresh mint leaves to the vinegar for a refreshing flavor.
  • Let the vinegar infuse for at least 2 weeks before using.
  • Store the vinegar in a cool, dark place.
  • Use the vinegar in salad dressings, marinades, or cocktails.

Conclusion:

Raspberry mint vinegar is a delicious and versatile condiment that can be used in a variety of dishes. It is easy to make and can be stored for several months. Whether you are using it to dress a salad, marinate a chicken breast, or add a splash of flavor to a cocktail, raspberry mint vinegar is sure to please.

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