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