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Raspberry Vinegar | Magnolia Days

Raspberry Vinegar

How to make homemade raspberry vinegar by infusing fresh raspberries into vinegar. It has a hint of lemon and is great for salads and dressings.
Course Condiment
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Author Renee


  • 3 cups fresh raspberries
  • 1 lemon
  • 3 cups white wine vinegar 5% acidity
  • 1/3 cup granulated sugar


  1. Rinse raspberries and spread out on paper towels to air dry. Place raspberries in a 6-cup non-reactive container (glass or ceramic recommended - do not use a plastic container).
  2. Use a vegetable peeler to remove lemon rind. Place rind in the container with raspberries. Save lemon for a separate use.
  3. Combine vinegar and sugar in a saucepan over medium heat. Stir constantly until sugar has dissolved (do not let boil). Pour vinegar over berries.
  4. Cover and let stand at room temperature for 3 days.
  5. Line a fine mesh strainer with several layers of cheesecloth. Strain vinegar through cheesecloth to remove berries. Use a large spoon or spatula to press liquid from berries. Discard strained berries.
  6. Pour vinegar into jars with airtight lids. Store vinegar in a cool, dark place up to 6 months.

Recipe Notes

Time stated does not include time for vinegar to infuse for 3 days.