Put raspberries into a sealable bottle, size may vary as recipe is flexible, but 1/2 liter is best. Add lemon peels. Use a funnel to add sugar and vinegar. Cork or close bottle. Shake. Let sit one week. Variations: If using fresh herbs (basil, chives, etc.) in place of raspberries also substitute 1 teaspoon salt for sugar. NOTES : Recipe Courtesy of Bari Lynn, author, Eclectic Living Recipe by: IN FOOD TODAY SHOW #INK098
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|Serving Size: 1 Serving (675g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 7 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 10.8mg||0 %|
|Potassium 196.8mg||5 %|
|Total Carbohydrate 89.9g||26 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 81.9g|
|Protein 1.5g||2 %|
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Calories per serving: 440
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