Raspberry Vinaigrette by Lexie

January 7, 2016


1 cup raspberries

1 tablespoon granulated white sugar

1/4 cup Lucero Traditional Red Balsamic Vinegar 

1/2 cup Lucero Ascolano Extra Virgin Olive Oil

1 Tbsp. honey

1/2 tsp. salt

1/2 tsp. ground black pepper



1-  Mix raspberries and sugar together in a bowl set aside for 10

minutes or until mixture is juicy. mash berries with a fork

until the mixture becomes liquefied.


2-  Pour the mixture into a jar with a lid; then add 

Lucero Traditional Red Balsamic Vinegar 

Lucero Ascolano Extra Virgin

1 Tbsp. honey, honey, salt and pepper. Secure jar with lid

and shake until all  ingredients are well combined.


*Cook's tip: Use a food processor to get a smooth and

creamy texture.


Recipe by L. Duby, from the Lucero Kitchen. 

Taste Notes: Ascolano is Lucero Yellow Green Label-Med




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