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Fermented Raspberries

This fermented purée makes a great refreshing 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.

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.

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.

This is an edited extract from The Natural Cook: Maximum Taste Zero Waste by Matt Stone. Available now in all good book stores and online.

natural-cook matt stone

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