Fermented Raspberries: The Natural Cook – Matt Stone

The Natural Cook

 Images and recipes from the Natural Cook by Matt Stone (Murdoch Books) photography by Matt Roper available from 1st August $39.99

 

Fermented Raspberries

“Too often berries go off in the fridge before we get round to eating them. They cost far too much to waste or compost, so I made this recipe to avoid that situation.

This fermented purée makes a great summer drink with a big splash of sparkling wine or soda water or both. It’s also great to dress up a fruit salad or to finish a sauce for game meats.”  (p.64)

 

Use an old 300 ml (10½ fl oz) jam jar

 

Ingredients

250 g (9 oz/2 cups) raspberries

1 tablespoon raw (demerara) sugar

1 tablespoon water

 

Note: You can use any type of berry here, not just raspberries.

 

Method

Put all the ingredients into a bowl and smash together into a big, bright mess. Pour into a sterilised jam jar, cover with
muslin (cheesecloth) or a clean kitchen cloth held in place with a rubber band or string, and leave for 2–3 days out of direct sunlight until bubbly and fermented, giving it a mix each day.

 

Store the purée in the fridge in an airtight container where it will keep for 2 weeks.

Fermented Raspberries

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