Bright, fruity, and full of zippy tang, this Homemade Raspberry Vinegar is the perfect way to preserve the goodness of fresh, sweet raspberries. Made with just three ingredients, this recipe is incredibly easy, adds a pop of flavor to salads and marinades, and makes a fantastic gift!
I love to preserve fresh summer fruits and vegetables using quick, easy methods, such as refrigerator pickles and freezer jams. So this Raspberry Vinegar recipe is just my thing. If you’ve never made your own homemade fruit-infused vinegar before, you are going to be amazed at how simple it is and how fabulously fresh and bright it tastes! (A couple more easy raspberry preservation recipes include my Raspberry Freezer Jam and Raspberry Blackberry Freezer Jam.)
“Delicious and easy, lasts in fridge about 8 months and still good!”
Kina
THIS RASPBERRY VINEGAR IS My SUMMERtime Must-Make
I grew up with a large raspberry patch on the farm, and our family has had a patch in our own yard for 20+ years as well. So picking raspberries and making all the delicious raspberry things has just been a natural part of my life. I started making my own raspberry vinegar back in 2014, and have never looked back!
WHAT YOU CAN EXPECT:
- Truly so easy. Just heat a simple vinegar and sugar mixture on the stovetop, pour it over fresh raspberries, and let it steep for 48 hours. Then strain it. And enjoy!
- Bright raspberry flavor. Some store-bought vinegars have other flavorings added, or they use imitation raspberry flavor, but this vinegar is a true infusion made with only the freshest, sweetest raspberries for 100% pure raspberry flavor.
- Beautiful color. The finished vinegar has a stunning ruby-red hue that makes it a gorgeous addition to salads and drinks.
- A true multitasker. Use this bright, fruity vinegar to make vinaigrettes, marinades, finishing sauces, sparkling drinks, and more.
WHAT YOU’LL NEED
Here’s a quick look at what goes into this raspberry vinegar. Scroll down to the printable recipe card for exact measurements.
- Fresh raspberries – Choose sweet, ripe, juicy berries for the best flavor and color.
- White wine vinegar – This vinegar has a mild acidity and touch of sweetness. It provides the perfect backdrop for summer raspberries to shine.
- Sugar – This softens the sharpness of the vinegar and complements the berries.
HOW TO MAKE RASPBERRY VINEGAR
Here’s a step-by-step look at how this easy infused vinegar comes together.
- Prepare the raspberries. Gently rinse the raspberries and let them dry on paper towels. Place them in a large jar or glass bowl.
- Heat the vinegar mixture. In a medium saucepan, combine the white wine vinegar and sugar. Warm over medium-low heat, stirring constantly, until the sugar dissolves. Do not let the mixture boil.
- Combine. Pour the warm vinegar mixture over the raspberries and allow it to cool to room temperature.
- Steep the berries. Cover the container(s) tightly and let stand at cool room temperature, away from direct sunlight, for 48 hours. The berries will infuse their bright, fruity flavor into the vinegar during this time.
- Strain. Line a colander with a double layer of cheesecloth and place it over a bowl. Pour the raspberry mixture into the colander. To get the most raspberry flavor, gather up the cheesecloth with your hands and gently press on the outside of the cheesecloth with a wooden spoon to extract as much of the infused liquid as possible.
- Bottle. Transfer the strained raspberry vinegar to a sterilized bottle or jar and seal tightly. Store in a cool, dark place.
BRENDA’S TIPS FOR SUCCESS
- Start with great berries. The flavor of the finished vinegar depends on the quality of the raspberries. This is a recipe where it’s worth seeking out the freshest, sweetest, juiciest berries.
- Use glass containers. Glass won’t react with the vinegar and preserves its flavor in the purest way.
- Be sure to press, and press gently. I always gather up the cheesecloth and press on it, to get the utmost raspberry flavor into the vinegar. This will mash the berries, releasing more of their juices. Just be sure to do it gently, so you don’t force seeds through the cheesecloth.
WAYS TO USE RASPBERRY VINEGAR
This raspberry vinegar is incredibly versatile. Here are some of my favorite ways to use it:
- Make a simple raspberry vinaigrette, for drizzling over fresh greens. whisk together 1 part olive oil with 2 to 3 parts raspberry vinegar, depending on your preference. For extra flavor, include a bit of honey and Dijon mustard. Add salt and pepper to taste
- Drizzle it over fresh fruit. It’s lovely with peaches and nectarines!
- Roasted or grilled vegetables like a little drizzle, too.
- Add a splash to sparkling water, mineral water, iced tea, or lemonade. Mixed in sparkling water or mineral water, it tastes a little like kombucha, and many people enjoy it as a refreshing non-alcoholic drink option.
- Mix it into cocktails for a pop of brightness.
- Use it to brighten up marinades and sauces for chicken or pork.
HOW TO STORE
Store homemade raspberry vinegar in a cool, dark place, such as a pantry or cupboard, for up to 6 months. Refrigeration helps preserve freshness and color even longer.
MORE RASPBERRY RECIPES
Homemade Raspberry Vinegar
Ingredients
- 3 cups fresh, sweet, and juicy raspberries
- 2 cups white wine vinegar
- ½ cup granulated sugar
Instructions
- Gently rinse raspberries and let dry on paper towels. Place raspberries in a large jar or glass bowl and set aside.
- Combine vinegar and sugar in a medium saucepan over medium heat. Stir constantly, until sugar is dissolved. Do not let the mixture boil.
- Pour hot vinegar mixture over raspberries and let cool to room temperature. Cover jar tightly and let stand at cool room temperature, out of direct sunlight, for 48 hours.
- Line a colander with a double layer of cheesecloth and set it over a bowl. Pour raspberry and vinegar mixture into colander and then gather up corners of cheesecloth. Press on outside of cheesecloth with back of wooden spoon to release as much of the rich raspberry juice as possible. Discard cheesecloth with raspberry pulp.
- Pour raspberry vinegar into a clean bottle or jar and seal tightly. Refrigerate or store in a cool dark place. Use within 6 months.
Notes
Nutrition Information:
This post was first published in 2014, then updated in 2026.
Looking forward to trying your recipes
Hi Sharon – and I look forward to seeing what you try first! :) Brenda