Start by heating the fresh raspberries and 1 tablespoon of water in a small saucepan over medium heat. Cover the saucepan to allow the raspberries to soften and release their juices. You’ll notice the aroma filling your kitchen as they begin to cook.
After a couple of minutes, remove the lid and use a fork to mash the raspberries. You want to create a mixture that’s juicy and slightly chunky. Allow this to come to a gentle boil, stirring occasionally.
Once the mixture is bubbling, let it cook for another couple of minutes. This will ensure the raspberries are completely softened, and their flavors are fully developed. You should see the syrup forming in the pan.
Next, stir in the honey. This not only sweetens the vinaigrette but also enhances the raspberry flavor. Mix until fully combined.
Pour the raspberry mixture into a bowl or container and place it in the refrigerator to cool completely. This step is crucial as it helps to combine the flavors.
Once cooled, use a fine strainer to strain the raspberry mixture into another bowl. This separates the pulp from the syrup. Remember to press the pulp into the strainer to extract as much liquid as possible.
Now, take your raspberry syrup and in a small blender (I used my magic bullet), combine it with the olive oil, white vinegar, plain yogurt, and sea salt.
Blend until everything is well combined and creamy. If you don’t have a blender, no worries! You can whisk everything together in a bowl until fully combined.
After blending, taste your vinaigrette for flavor. You can add more honey if you prefer it sweeter or more sea salt if you want to enhance the flavors further. Trust your taste buds!
The dressing is now ready! Drizzle your Creamy Raspberry Vinaigrette over your favorite salads and enjoy the burst of flavor it brings.
