Raspberry Vinegar ( Rapid Infusion)

1.5 cups white balsamic vinegar
3/4 cups frozen raspberries, thawed
Drain raspberries and place with white balsamic vinegar into a dispenser.  Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 5 minutes. Quickly vent the dispenser by pressing the lever. Unscrew the head from the bottle and pour the vinegar through the iSi funnel & sieve into a glass.

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