Raspberry Vinaigrette
Bring the brightness of Wyoming raspberries to sweet and savory dishes. Simple easy recipe with versatility for many dishes, deliciousness you can keep on hand for any occasion.
- blender (smoothie or immersion)
- 1 cup fresh raspberries washed
- 1/4 cup local honey
- 1 tsp dijon mustard
- 1/4 cup red wine vinegar
- 1 Tblsp kosher salt
- 1 Tblsp fresh ground pepper
- 3/4 cup olive oil or sunflower oil
- Place all ingredients except oil into a blender.
- While blending gradually drizzle in oil until texture changes and dressing becomes emulsified.
- Taste, to adjust seasoning or sourness. Adjust consistency with water.
- Store in airtight container in the fridge. Shake well before using.
Use on salad greens, as a fruit dip, grain pilafs, and much more!
Raspberry Syrup
Preserve the flavor of Wyoming summer with a simple syrup. this easy recipe is a shelf stable option to bring fresh tart flavor to so many dishes.
- sauce pot
- canning equipment
- sieve or strainer
- 1 lb raspberries fresh or frozen
- 1 lb local raw honey
- Place ingredients in a sauce pot over medium low heat.
- Bring to a boil then reduce to a simmer for 10 minutes.
- Strain and cool. Store in an air tight container in the fridge for 2 weeks or water bath can for shelf stable storage.
Save pulp for raspberry shrubs or vinegars.
Raspberry Mint Spritzer
Try sipping on this tart effervescent refreshment while using our Raspberry Syrup recipe! See notes to adjust this for a mocktail!
- 1 sprig fresh mint
- 2 oz vodka
- 1 oz raspberry syrup
- ice to fill
- club soda to top
- mint for garnish
- Slap or bruise mint to release oil.
- Place in cup. Squeeze lime over and add lime to cup.
Fill cup with ice.
Top with club soda and stir.
Garnish with mint and enjoy.
Try with Backwards Ringleader Vodka, 307 Vodka, your favorite vodka, or as a mocktail by omitting the alcohol and adding 1 oz additional syrup.
