This vibrant raspberry vinaigrette is perfect for those summer months when fresh raspberries are at their best. Tangy raspberries, zesty shallots, and the anise-like breath of dried tarragon provide robust flavor, while brown rice syrup adds the perfect amount of sweetness. (Feel free to use maple syrup or date syrup instead.) Just blend it all together and serve! Refreshing, light, and delicious, this punchy dressing is especially good on spicy greens like arugula.
Tips
To Store: Transfer to an airtight container and store in the refrigerator up to 7 days.
Gluten-free version: To make this recipe gluten-free, use a certified gluten-free brand of brown rice syrup, or substitute date syrup or maple syrup.
For more inspiration, check out these tasty ideas:
- 30-Minute Blueberry Jam (No Pectin Needed)
- Sweet Potato Poppy Seed Dressing
- Rosemary-Apricot Preserves
- Blackberry, Raspberry, and Strawberry Jam Recipe with Chia Seeds
- 2 cups fresh raspberries
- 3 tablespoons balsamic vinegar
- 3 tablespoons roughly chopped shallots
- 2 tablespoons brown rice syrup
- 1½ teaspoons dried tarragon
- ½ teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
Instructions
- In a blender combine all ingredients. Cover and blend until smooth, creamy, and pourable. If you prefer a thinner consistency, add water, 1 tablespoon at a time, blending briefly after each addition until desired consistency is reached.
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