Sous Vide Raspberry Infused Vinegar Recipe

Every year I get pounds of fresh raspberries from the bushes in my yard and making raspberry infused vinegar is a great way to preserve them. I like to use this raspberry vinegar to make a variation of my raspeberry vinaigrette that I'll serve on spinach salad or even use as a sauce on white fish like cod or bass.

Raspberry infused vinegar.jpg

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the raspberry infused vinegar recipe you can check out the following.
Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!

Raspberry Infused Vinegar Recipe

  • Published: December 08, 2015
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 2 Hours
  • Cooks: 140°F (60°C) for 1 to 2 hours

Raspberry Infused Vinegar Ingredients

For the Raspberry Infused Vinegar

1 cup raspberries
1.5 cups champagne or white wine vinegar

Raspberry Infused Vinegar Instructions

For the Raspberry Infused Vinegar

Preheat a water bath to 140°F (60°C).

Place the raspberries in a sous vide bag or Mason jar and lightly muddle them. Add the vinegar then seal and place in the water bath. Heat the infusion for 1 to 2 hours.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the vinegar and store in a sealed container.

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Related Amazing Food Made Easy Articles

All tags for this article: Infusions, Sous Vide, Sous Vide Infused Vinegars, Sous Vide Infusions, Vinegar, Vinegar Infusions

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy