We acquired a new supply of raspberries this afternoon, so did something a little different for lunch fruit today.
Today, instead of just plain balsamic vinegar on the raspberries, I made a dipping sauce using the “cream” that rose to the top of my current batch of buttermilk, plus the tiniest smidge of coconut sugar, and a sprinkle of Lawry’s Seasoned Pepper! Then I dragged out my zesteur and put it to work. Not too much lemon peel; just a hint of sweetness and a splash of lemon juice …
What a great treat!
Thanks to Ronit Penso for reminding me about pepper and berries! ;->
Adventures of Dorrie Anne 
Looks and sounds fantastic!
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It was a nice change up from the thick balsamic vinegar, which is also soooo delicious. What a choice!
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This looks so good. You need to put all these wonderful recipes in a book for us!!! I LOVE Balsamic vinegars.
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I just make it up as I go along! Never know how it will come out. His bee Olive Oil has the balsamic vinegar.
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wonderful, virtual hugs, Mitza
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A nice treat!
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