Reserve 6 raspberries and put the rest in a bowl.
Lightly crush raspberries to bring out the juice.
Pour vinegar over the raspberries, cover with a cloth and leave at room temperature 24 hours.
Put the 6 reserved raspberries in the bottom of a 750 mL (3 cup) bottle.
Cover with the strained vinegar.
Seal the bottle, macerate 2-3 days.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.