Raspberry Vinegar

The raspberry, the first soft fruit of summer, deserves a transformation other than to mere jam. A raspberry vinegar perfectly captures late summers giddy sweetness. Initially used to combat coughs, colds and even flatulence raspberry vinegar is now a useful store cupboard standby for splashing into soups, drizzled over savoury tarts and added to meat and red wine sauces for extra piquancy. A few spoonfuls into a glass of champagne or cava makes for a refreshing aperitif.

500g raspberries

400g sugar

150ml white wine vinegar

150ml cider vinegar

Lemon juice.

Soak the raspberries in the mixture of white wine vinegar and cider vinegar for two to three days. Then overnight strain this mixture in a muslin cloth or a fine sieve. Add the sugar to the resulting liquid. Heat gently for about five minutes until the sugar dissolves. Add a squeeze of lemon juice and cool. Pour into long, thin sterilised bottles and seal.

Ken Doherty is a chef and journalist.