Raspberry Vinegar is one of my favorite ways to make a salad dressing. It is colorful and is one of my favorite fruits. Store bought raspberry vinegar is not allowed on the SCD diet because of added sugar, but this one is! It is made with real raspberries and red wine vinegar and is simple and fresh tasting with just two ingredients! Raspberries are loaded with Vitamin C and are an excellent source of Flavanoids and other vitamins. So here we go! The color is gorgeous!
Homemade Raspberry Wine Vinegar
Ingredients:
12 ounces of fresh raspberries
1/2 Cup Red Wine Vinegar
Directions:
Place the fresh raspberries half at a time in a fine meshed sieve like this one. Hold the sieve over a bowl and press the raspberries with a spatula releasing the juice into the bowl and keeping the seeds and flesh in the sieve. Discard the seeds and pulp. Whisk in a half cup of Red Wine Vinegar into the raspberry juice (there should be half a cup of juice). Shake and store in the refrigerator to use as needed. That’s it! Now, if you love Raspberry Vinaigrette as much as I do, check out my recipe for Real Raspberry Vinaigrette here.
Eat Your Nutrients!
Sam Eats Her Nutrients 
how is this low FODMAP?
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Great question! You’re right that raspberries in large amounts can be high in FODMAPs, but the key here is in how this recipe is made and used.
In this vinaigrette, the raspberries are pressed through a fine sieve so you’re left with mostly juice rather than the pulp and seeds where more of the FODMAPs are concentrated. That juice is then mixed with vinegar and used in small amounts as a dressing—usually just a tablespoon or two at a time. According to Monash University, that kind of serving size falls well within the low FODMAP range.
So while eating a whole cup of raspberries wouldn’t be low FODMAP, enjoying this raspberry vinegar in modest amounts as a condiment can be!
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