Classic Raspberry Vinaigrette
rec.food.recipes/Robert and Keri Cathey (2000)
Source: The Raspberry Recipe Book, Thomson Berry Farms, Duluth, MN

1/2 cup Raspberry vinegar*
1/2 cup Extra virgin olive oil
1/2 cup Fresh basil, chopped, or 1/4 tsp Sweet basil, dried

Whisk ingredients together in a small bowl.
Serve over chilled crisp romaine leaves and thinly sliced tomato.
Sprinkle with Parmesan cheese, if desired.

* Raspberry Vinegar
Makes 2 cups

3 cups raspberries, washed and carefully dried
1 cup good distilled white vinegar or Japanese-brewed rice vinegar
1/4 cup sugar
1/2 cup water

Sterilize one 16-ounce bottle or two 8-ounce canning jars along with the caps.

Puree the berries in a food processor; pour the puree into medium-size bowl.

Combine the vinegar, sugar and water in a medium-size saucepan. Bring to boil over high heat; reduce the heat to medium-low and simmer until slightly syrupy, 4 to 5 minutes.

Pour the vinegar mixture into the raspberry puree and stir to combine. Let cool.

Skim the foam, if there is any, then strain the vinegar mixture through a fine sieve, press on the solids to extract as much juice as possible. Discard the seeds.

Drain the bottle thoroughly then fill with the strained vinegar. Seal with a clean cork or sterilized lid. Store in a cool, dry place or refrigerate.