Vinegar has long been a valuable household cleaner... it will remove a scummy ring from the bath, red wine from the carpet and will blast through the blackened base of a burnt saucepan with ease.
As a child the first tickle of a sore throat was warded off with a hot mug of my mother’s raspberry vinegar. Not only did I love this steaming, fruity concoction, but I’m sure it had the bacteria in my throat reeling too.
Fruit vinegars are also a delicious base for salad dressings, so I’m off to gather a load of raspberries whilst the sun is out.
Makes about 4 pints
900g (2lb) raspberries
950ml (2 pints) distilled vinegar
Leave the raspberries to steep in the vinegar for 2-3 days.
Strain through a jelly bag (where is it when you need it? A new, rinsed kitchen cloth will do)
Measure the liquid and put into a large pan with 225g (11/4 cups) per 500ml (2cups) water.
Over a medium heat, gently stir until all the sugar has dissolved, then boil for 10 minutes until it becomes slightly syrupy.
Pour into warm sterilised bottles and seal. Dilute to taste, will keep for ages!
Adapted from The Painted Garden Cookbook, Running Press