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Raspberry Vinegar: Easy DIY Instructions

With its lovely aroma, raspberry vinegar refines many hearty dishes and fresh salads. You can easily make the raspberry vinegar yourself and use it to flavor your dishes. Our guide will help you with that.

Raspberry vinegar is a very mild and sweet vinegar. As such, it not only goes well with many types of salad, but is also a suitable accompaniment to a hearty cheese platter. The sweet vinegar is also used in cocktails, vegetable pans and in vegetarian and vegan sauces for hearty dishes.

If you want to make raspberry vinegar yourself, you can either use ready-made white vinegar or make the vinegar yourself from wine and vinegar essence. When buying raspberries, you should definitely pay attention to organic goods in order to avoid chemical-synthetic pesticides.

Make raspberry vinegar yourself: Simple recipe with ready-made vinegar

You need the following ingredients for about 800 milliliters of raspberry vinegar:

300 g raspberries (preferably fresh local raspberries)
500 ml white vinegar (e.g. homemade apple cider vinegar or white wine vinegar)
1 – 2 tbsp honey (local)
We recommend that you use all organic ingredients. In this way you avoid unnecessary pesticides in food and in the environment – good for you, the plants and the animals.

How to cook it:

Divide the raspberries between two sealable, boiled jars.
Then fill the glasses with the vinegar.
Add a little honey to each jar.
Now let the mixture steep in a cool, dark place for about two weeks. After two weeks, the vinegar will have turned a bright red color.
Then, pour the vinegar through a sieve to strain the raspberries.
The raspberry vinegar should be stored in the refrigerator for a better shelf life. It stays there for at least half a year.
Tip: You don’t have to throw away the sifted raspberries – that would be a waste of food. We recommend that you first carefully puree the raspberries in the glass and only then press them through the sieve. The raspberry vinegar is then not as clear as without the pureed fruit, but it is creamier and even more aromatic.

If you have to be quick: For a faster version, you can simply put 500 milliliters of white vinegar with four to five teaspoons of raspberry syrup in a sealable glass and shake it well until both liquids have combined.

Make your own raspberry vinegar from wine and vinegar essence

You will need the following ingredients for this slightly more complex recipe:

50 ml vinegar essence (25 percent acid)
100 ml of rosé wine
100ml of water
100 grams of raspberries
honey to taste

Here’s how you do it:

Mix the vinegar essence with wine and water and pour the mixture into a large jar or bottle.
Now add the raspberries to the vinegar mixture.
Let the mixture steep for about two weeks until the vinegar has turned an intense red color.
Then pour the vinegar through a sieve.
If you want to make the vinegar a little sweeter, you can sweeten the mixture with a little honey or sugar.
Tip: You can also puree the raspberries for this raspberry vinegar and press them through the sieve instead of throwing them away.

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Australia

Lamington Ice Cream Cake: Layer squares of lamington cake with vanilla ice cream and raspberry sauce for a refreshing dessert.

Lamington cake: An Australian classic

Lamington cake is a beloved Australian dessert that has been around since the early 1900s. It consists of a sponge cake that is coated in a layer of chocolate and then rolled in desiccated coconut. The cake is usually cut into small squares or rectangles, making it perfect for layering with other ingredients.

The origins of the lamington are somewhat disputed, but it is believed to have been named after Lord Lamington, who served as the Governor of Queensland from 1896 to 1901. It is said that his cook accidentally dropped a sponge cake into a bowl of chocolate and then coated it in coconut to hide the mistake. The resulting creation was a hit with Lord Lamington and his guests, and the rest is history.

Today, lamington cake is a staple in Australian bakeries and is enjoyed by people all over the world. Its unique combination of chocolate and coconut makes it a delicious and memorable dessert.

Vanilla ice cream: Cool and creamy layers

Vanilla ice cream is a classic dessert that pairs perfectly with lamington cake. Its cool and creamy texture provides a refreshing contrast to the rich chocolate and coconut flavors of the cake. When layering the cake with ice cream, it is important to let the ice cream soften slightly before spreading it over the cake. This will help to ensure that the layers are smooth and even.

To make the ice cream layer even more special, you can mix in some shredded coconut or chopped nuts. This will add some texture and flavor to the ice cream and make it even more delicious. Once the ice cream layer is in place, the cake can be placed in the freezer to set.

Raspberry sauce: The perfect complement

Raspberry sauce is a tart and tangy topping that perfectly complements the sweetness of the lamington cake and vanilla ice cream. To make the sauce, simply puree some fresh or frozen raspberries and add a bit of sugar to taste. The sauce can be drizzled over the top of the cake, or served on the side for individual portions.

In addition to its delicious flavor, raspberry sauce also adds a beautiful pop of color to the dessert. The vibrant red hue of the sauce makes the cake look even more tempting and appetizing. With its combination of rich chocolate, creamy vanilla ice cream, and tangy raspberry sauce, the lamington ice cream cake is a dessert that is sure to impress.

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Food

Raspberry Mascarpone with Amarettini

The raspberry mascarpone cream is a fresh, summery dessert. It is quick to prepare and the interplay of sweetness and acidity results in a refined taste.

Ingredients for 4 to 6 people

– 250g mascarpone
– 75g plain yoghurt
– 2 egg yolks
– 400g raspberries, frozen or fresh
– 50g of sugar
– 2 tbsp flaked almonds
– Juice of 1/2 – 1 lemon
– Zest of a lemon
– 200g of amaretti

Preparation

  1. If using frozen raspberries, thaw and puree the raspberries with 1 tbsp lemon juice.
  2. Beat the yolks with the sugar until creamy.
  3. Then add the mascarpone and yoghurt to the egg-sugar mixture and stir the ingredients until they form an even mass.
  4. Fold the pureed raspberries into the mascarpone mixture along with the lemon zest.
  5. Season the cream with the remaining lemon juice.
  6. Place the amaretti in a freezer bag and roughly mash with a meat mallet.
  7. Fill the Amarettini crumbs into dessert bowls and then spread the raspberry mascarpone mixture on top.
  8. Place the dessert in the fridge for at least 5 hours or overnight to set.
  9. Roast the flaked almonds in a pan without fat until golden brown.
  10. Finally, sprinkle the toasted slivered almonds on top.

Useful additional knowledge

The recipe is very variable and can easily be modified.

  • If desired, chopped lemon balm can be sprinkled on top. The lemon balm with its fresh note goes well with the raspberry cream and also sets a visual accent.
  • This dessert can also be prepared the day before. Just keep it in the fridge overnight and cover it with foil.
  • To make the dessert more figure-friendly, you can use more yoghurt and less mascarpone.
  • Instead of amaretti, you can also use ladyfingers, cantuccini or butter biscuits, for example.
  • Use lime instead of lemon.
  • Vary the selection of berries and use a berry mix, strawberries, blueberries, skinned apricots or blackberries instead of raspberries. By using frozen fruits, you can also enjoy the summery flair in winter.
  • If you want to go really quickly: stir in the raspberry sauce you bought instead of the pureed raspberries.
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