Rose and raspberry dressing recipe | EUROtoday

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I like A L’Olivier raspberry vinegar which is made with raspberry pulp. Check on-line to search out the varied stockists. Go straightforward on the rosewater – add it little by little as completely different manufacturers differ vastly. The dressing is sweet with salads you need to serve with Iranian or Moroccan meals, and you may add rose petals – unsprayed ones – together with the leaves.


Prep time: 5 minutes




  • 1 tbsp raspberry vinegar (one with raspberry pulp)
  • ½-1 tsp caster sugar
  • 3 tbsp extra-virgin olive oil (you want a fruity fairly than a grassy one)
  • 1 tsp rosewater (add to style)


  1. Put the raspberry vinegar right into a small cup. If you’ll be able to’t get raspberry vinegar with pulp, use common raspberry vinegar and crush two raspberries within the tablespoonful required, pushed by means of a nylon sieve if you wish to do away with the seeds.
  2. Add the sugar and a pinch of salt, then whisk within the olive oil.
  3. Add the rosewater little by little. Rosewater varies in energy, so it’s a must to style as you go alongside. You might need a bit greater than recommended.
  4. Taste for seasoning and steadiness.