Recipe Ingredients:

• 1 cup Raspberry Vinegar
• 1 cup favorite salad oil for Passover
• 1 teaspoon dried Basil or 1 tablespoon fresh Basil, crushed

RASPBERRY VINEGAR:

• 10 ounce package frozen raspberries in natural juice (no sugar) or 1 pint fresh raspberries
• 12 ounces cider or wine vinegar (kosher for Passover)
• Juice of half a lemon (2 - 3 tablespoons or to taste)

VINAIGRETTE:

1. Mix all ingredients in a wide mouth jar, shake vigorously. 2. Refrigerate to blend flavors but best served at room temperature.

*NOTE: For those trying to cut back on fat, try substituting some water for a portion of the oil until the taste is acceptable.

VINEGAR:

1. Defrost raspberries and place in a sieve over a bowl. 2. Stir vigorously to push all of the juice and pulp through the sieve leaving just the seeds. Discard seeds. 3. Add vinegar and lemon juice and combine. Store in a jar in the refrigerator.

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