1. Wash the raspberries thoroughly and sort them if necessary. Also wash the mint and shake it dry.
2. Place the raspberries and mint in a tightly sealed jar or bottle. Pour in wine and vinegar until the berries and herbs are fully submerged.
3. Seal the jar and let it infuse in a sunny spot for 3–4 weeks, shaking it gently from time to time.
4. Strain the vinegar through a sieve. Pour the raspberry vinegar into a clean, pre-washed bottle and seal it well. Enjoy! Tip: Raspberry vinegar is great for salad dressings or enhancing meat dishes.
Nutrition per serving
kcal: 35
Protein: 0 g · Fett/Fat: 0 g · Carbs: 9 g
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