Put the raspberry vinegar into a small cup. If you
can't get raspberry vinegar with pulp, use regular
raspberry vinegar and crush two raspberries in the
tablespoonful required, pushed through a nylon
sieve if you want to get rid of the seeds. Add the
sugar and a pinch of salt, then whisk in the olive
oil. Add the rosewater little by little. Rosewater
varies in strength, so you have to taste as you go
along. You may want a bit more than suggested.
Taste for seasoning and balance.
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