To achieve this dressing’s best consistency, use overripe berries, or cook firmer raspberries with 2 tablespoons water over gentle heat until they just begin to break apart when you stir them.
- 1 cup ripe raspberries
- 1/2 cup sour cream
- 1/4 cup light or heavy cream
- 2 T. raspberry or sherry vinegar
- 1 T. freshly squeezed lemon juice, strained
- pinch freshly grated nutmeg
- dash salt
Whisk together raspberries and sour cream until raspberries break up. Add remaining ingredients and whisk until well-combined.
Dressing will keep, refrigerated, for two to three days. Makes approximately 1½ cups.