Flavoured vinegars are so useful, just a sash in a salad or even a fruit salad and it can make the most humble of ingredients sing and your taste buds dance with pleasure. This Raspberry and Thyme Vinegar is a great addition to your larder and perfect even as a drink!
Scottish raspberries are legendary, sweet and just a little tart they say summer even more than strawberries to me. I love picking them in the garden and admit to still cramming more in my mouth like a kid than I actually get into the basket.
Thyme is a hardy herb but with a delicate flavour. There are so many varieties of thyme including a delightful lemon thyme which would work wonderfully in this recipe if you can find it. Best still grow your own, like most herbs thyme is pretty robust and if it can survive up here on Walton’s Mountain it can survice almost anywhere.
Bringing it together
All you are going to need to make your raspberry and thyme vinegar is raspberries, fresh thyme, a little sugar and white wine vinegar. You want the more delicate white wine vinegar as opposed to red wine vinegar which is better suited to stronger herbs like rosemary. For goodness sake don’t use plain white vinegar, keep that for your chips and cleaning the windows, it is far too harsh for this job.
There are two ways of making infused vinegars, popping everything in a jar and leaving it for a week to infuse or this method which is much quicker. Just bring everything to a boil then simmer for 10 minutes, remove from heat and let it sit in the pan to infuse over night before decanting into sterilised bottles.
You can use this vinegar either on a salad or fruit salad or even add a dash to sode water for a refreshing summer frink.
This super easy recipe for raspberry and thym,e vinegar is from my eBook Gourmet Gifts For Christmas.
RASPBERRY AND THYME VINEGAR
- 100 g/31/2oz fresh raspberries
- 2 sprigs fresh thyme
- 1 tsp caster sugar
- 200 ml/7fl oz white wine vinegar
- Bruise the thyme to release the aromatic oils and then place everything in a small pan, bring to boil then lower heat and simmer for 10 minutes
- Remove from heat and allow to cool and leave to infuse over night
- Pour into sterilised bottles
- Can be used on salad veggies, in a fruit salad and even put a dash in soda water for a drink