Monday, April 9, 2012

Raspberry-Lime Vinaigrette


12 ounces frozen raspberries, thawed
1/4 cup grapeseed oil or nut oil
3 tablespoons lime juice
11/2 teaspoons sugar
1/2 teaspoon salt
Pinch of grated lime zest
Ground white pepper

Use a large spoon to press the thawed raspberries in several batches through a large sieve into a medium-size bowl. Discard the seeds. Add the remaining ingredients, whisk to combine, and pour into an airtight container if not using immediately.

Serves 2 to 4

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