Now most recipes call for raspberry vinegar, but I tried this experiement with real raspberries and replacing refined sugar with honey. It has a gorgeous rosy color that will look great on my spinach, feta, pecan and strawberry salad!
1/2 cup boiling water
2 chamomile tea bags
1 cup frozen unsweetened raspberries, not thawed
1 shallot, peeled and coarsely chopped
2 T. extra-virgin olive oil
2 T. red-wine vinegar
1 T. honey
Salt and pepper to taste
Pour boiling water over tea bags in a small bowl; let steep for 3 minutes, then pour the brewed tea into a blender, pressing on the bag to extract all of the tea. Add raspberries, shallots, oil, vinegar and sugar; blend until smooth, about 1 minute. Pour through a fine strainer into a small bowl, pressing firmly to extract pulp. Whisk in salt and pepper.
Makes 1 cup.