Recipes with Raspberry Vinegar

Raspberry Sorbet

Raspberry Sorbet

 by Anna Paolozzi

This sorbet is made with all raw ingredients and has the added subtle flavour of delicious Womersley Raspberry Vinegar, which adds a beautiful depth to the taste of the raspberries. It’s no churn so you don’t need an ice cream maker and it’s also low glycaemic, gluten and dairy free.

I am a big Womersley vinegar fan and use their vinegars for the best salad dressings, pickling fruit and vegetables, and tastes brilliant in pickled shallots and watermelon, curing fish like my Venetian sardines and I add it as a condiment to pasta sauces and vegetable stews like my caponata to add that extra piquancy.

Makes about half a pint

500g of fresh raspberries or frozen raspberries from the supermarket frozen fruit section
half a cup of maple syrup (or to taste)
1 tbs of Womersley Raspberry Vinegar
lemon zest of one lemon


Firstly, if you have fresh raspberries, freeze them with them spread out on a baking tray or plate so they don’t stick together in a clump, this should take a few hours. Once frozen tip them or the shop bought frozen raspberries into a food processor and working quickly, because you need to keep it really cold, add the lemon zest, the vinegar and maple syrup. Blitz it all together until it’s smooth. Then scoop it in batches into a big metal sieve over a freezer container, and again working quickly, push the mixture through into the container with the back of a wooden spoon until you have sieved out the seeds. You will have to scrape the mixture off the underneath of the sieve with a spatula and put it into the container, but you can leave the seeds in if you prefer. Put the sorbet into the freezer to firm up. How firm you like is up to you. It should stay scoopable, but if it’s not, take it out ten minutes before serving.

I sometimes serve it with grated dark chocolate on top or with a small vanilla biscuit.

 Winter Slaw

by Peter Sidwell
1 butternut squash
2 red onions
3 Granny Smith apples
2 heads of bok choy cabbage
8 radishes
1 bunch of spring onions
1 handful of flat leaf parsley
30g pistachios
50ml of Womersley Rapeseed oil
20ml of Womersley Raspberry Vinegar
1 tsp of honey
Pinch of salt
Cracked black pepper
Peel and chop the butternut squash into fine matchsticks.
Pour the Womersley Raspberry Vinegar over the chopped
squash and leave to one side for an hour to pickle.
Meanwhile, finely slice the red onions, spring onions and
radishes and add to a large bowl.
Shred the cabbage and add to the bowl.
Chop the parsley and scatter over the salad.
When the butternut squash has pickled, lift out of the vinegar
and add to the salad (do not discard the vinegar)
Slice the apples into matchsticks and add to the salad.
Add the oil, honey, salt and pepper into the remaining vinegar
and mix to form the dressing.
Pour the dressing over the salad and mix before serving on a
large plate.
Sprinkle with crushed pistachios.

Tate's Pink Suit

 A nifty take on a classic sour, from the London bar supremo

by Adam Wyatt-Jones

When making a drink at home, you want it to be quick, easy and delicious. This twist on a classic sour, named after the Tate & Lyle Sugars refinery by the Thames, is a showstopper.

Serves one.
40ml gin 
1 egg white (20ml)
15ml golden syrup
15ml lemon juice
10ml Raspberry Vinegar

Put everything in a shaker and shake vigorously. Add ice, shake again to cool, then strain into a coupette. 

Rhubarb and Raspberry Vinegar Pasties with Smoked Wensleydale Cheese

Rhubarb and Raspberry Vinegar Pasties with Smoked Wensleydale Cheese

by Josh Angel

200g Rhubarb, finely diced (Yorkshire Forced, if available)
1 Red Onion, finely diced
10ml Rapeseed Oil
100ml Womersley Raspberry Vinegar
75g Dark Brown Sugar
250g Puff Pastry
100g Oak Smoked Wensleydale Cheese
3 Egg Yolks
Pinch Salt and Pepper

50ml Womersley Raspberry Vinegar
25g Wholegrain Mustard
50ml Rapeseed Oil
Rocket or fresh salad leaf
Pinch Salt and Pepper

    Heat the finely diced red onion and rhubarb in a heavy based pan with the 10ml of rapeseed oil.
    Sweat off the onion and rhubarb, adding the Womersley Raspberry Vinegar at this point; also add seasoning and the dark brown sugar.
    Continue to cook on a low heat for 1 hour, stirring occasionally.
    When the contents have turned to a chutney-like state, set aside and allow to cool gently
    Pre-heat oven to 180˚C, place a sheet of greaseproof paper on a flat baking sheet and set aside.
    Flour a clean, dry surface and roll out the puff pastry; using a 10cm cutter, cut discs of the puff pastry.
    Cut the cheese into 5cm squares and place on half of the puff pastry discs; place a spoonful of the chutney onto the cheese and then an additional disc of puff pastry on top.
    Seal the discs together using a fork and place the finished pasties on the baking sheet.
    Use the egg yolks to wash the pasties before placing them into the pre-heated oven for 20 minutes or until golden brown.
    Whilst your pasties are in the oven, make the dressing; take a glass bowl and mix the Raspberry vinegar and mustard, along with the seasoning. Slowly add the oil, stirring continually to avoid the dressing splitting.
    Remove your pasties from the oven.
    Take your rocket or other fresh leaf, and dress lightly with the dressing.
    Assemble on the plate and place your pasties on top; if preferred place an additional spoon of the chutney on top.
    Enjoy with a crisp glass of chilled chardonnay for that extra treat.


    Short Recipes with Raspberry Vinegar

    Coleslaw with Raspberry Vinegar

    SigneSJohansen Coleslaw made with WomersleyFoods raspberry vinegar. I just used a small red cabbage, 1/2 granny smith, 1 shallot, 1 carrot, couple of radishes & tossed in raspberry vinegar and a simple mustard & lemon dressing. Love slaw!

    SigneSJohansen  food_writer Thanks Rupert, your vinegar was a match made in heaven with andreasveg delicious beetroot tossed in raspberry vinegar, crispbread was from PetersYard (suppliers for #GuildFood tonight)

    zumojuice They make awesome meat glazes, marinades and bastings

    FieldAndForrest Customer using raspberry dressing in Gin and Tonic. Now there's an interesting and delicious use!

    malaguista Skinny-Dips, for lunch. Not had them for years! With Mayonnaise laced with WomersleyFoods #RaspberryVinegar... #Perfick

    TweeterMag Have mascerated peeled & stoned doughnut peaches in raspberry dressing. Yummy. :-) #enthused

    ameliarope Venison coming out of the freezer as time this wkend to try it with Rasp vinegar in a 'jus'

    SigneSJohansen Cobbled together a salad of leftovers with chicory, roast beetroot, pearled spelt, blue cheese and WomersleyFoods raspberry vinegar. Fab.

    Brays_Cottage Forgot to say, last night's venison stew (by OH) was extra gorgeous cooked with a splash of WomersleyFoods raspberry vinegar.

    Paleopolly Ribbons of carrots, fresh beetroot sliced, fresh coriander, wasabi leaves, slices of red onion WomersleyFoods Raspberry Vinegar 

    goodshoeday People loved the vinegar btw we used it on a radish and goats cheese crisp bread topping simple but delish :)

    SigneSJohansen Am making with Snøfrisk, radish, parsley, smoked sea salt from Halen_Mon and raspberry vinegar from WomersleyFoods

    SigneSJohansen Oof home cured gravlaks hit the spot tonight w/rainbow carrots + shallot in WomersleyFoods raspberry vinegar, potatoes + beans. Yum.

    SigneSJohansen Raspberry vinegar the perfect spritz for my beetroot, apple, walnut & bacon salad...

    ChefRachelGreen Had a great smoked game salad with the raspberry vinegar: divine

    ArtHouseCafe Jeremy YummyYorkshire told me how nice your vinegar is drizzled over their homemade icecream & we stock both!! :) #greedy

    laurajoyhawk Raspberry Vinegar absolute HEAVEN in homemade raspberry sorbet. But on Sunday, it'll be all about the BBQ marinade (fingers crossed for sun!)

    Paleopolly  I can attest that the raspberry vinegar is absolutely outstanding! Goes with everything. Fav, Yorkshire puds!

    Perfect on Yorkies!

    Photo © RFB Photography