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This purees fresh raspberries and strains out the seeds, relying entirely on the fruit's natural sweetness and a sugar free sweetener rather than any added sugar to balance the tang of the vinegar. Straining the puree through a fine mesh sieve is what gives this vinaigrette its smooth, glossy texture instead of a seedy, textured finish.
Per serving
110kcal
Calories
4g
Carbs
11g
Fat
1g
Fiber
2g
Prep Time
10 min
Cook Time
0 min
Servings
6 people
Difficulty
easy
Sugar
Follow step-by-step with voice guidance.
In a blender, puree the fresh raspberries until smooth.
Strain the puree through a fine mesh sieve into a bowl, pressing to extract as much liquid as possible, and discard the seeds.
Whisk the red wine vinegar and sugar free sweetener into the raspberry puree.
While whisking constantly, slowly drizzle in the olive oil until the dressing is emulsified.
Season with a pinch of salt.
Taste and adjust the sweetener as needed.
Transfer to a jar and store in the fridge.
Strain Out the Seeds: Pressing the raspberry puree through a fine mesh sieve gives this vinaigrette a smooth, glossy texture rather than a gritty, seedy one. Use a Granulated Sugar Substitute: A sweetener that measures like sugar, such as erythritol or monk fruit blend, helps replicate the texture and sweetness balance a traditional recipe would get from real sugar. Taste and Adjust: Raspberries vary in natural sweetness and tartness depending on ripeness, so taste the dressing and adjust the sweetener accordingly.
Yes, thawed frozen raspberries work just as well for pureeing, and since they're often picked at peak ripeness before freezing, they can sometimes give an even sweeter result.
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