I finally decided I needed to find another dressing other than the balsamic dressing I’ve literally made so many times in the past four years it’s amazing I haven’t gotten sick of it. Jar after jar, I keep coming back to this balsamic dressing because it’s just the best. So to try and find an equal match? Definitely a challenge.
Raspberry vinaigrettes are often quite sugary and syrupy. While I start off this recipe creating my own version of a “raspberry syrup,” it’s definitely a lot less sugary and processed than anything you’d see at the grocery store. Everything else is pretty traditional dressing ingredients, although I specifically chose ones that pair well with raspberries. Left is a slightly sweet, yet tart dressing.
- 1/2 cup frozen raspberries
- 1/4 cup water
- 1/4 cup honey
- 1/2 teaspoon sea salt
- juice of 1/2 lemon + 1 teaspoon lemon zest
- 1/4 cup + 1 tablespoon extra virgin olive oil
- 1/4 cup champagne vinegar
Place raspberries, water, and honey in a small sauce pot. Place over medium heat until the mixture is bubbling rapidly, and then reduce to a simmer. Cook until sauce begins to thicken, about 10 minutes.
Place raspberry syrup mixture, sea salt, lemon juice and zest, olive oil, and champagne vinegar in a blender. Blend until fully mixed. You can strain the mixture to get a slightly smoother consistency, but I’d consider that an optional step.