by Daphne Lambert


Vinegar’s acidity makes it an effective solvent and preservative for extracting flavours and phytochemicals from fruits and herbs.




- Fill a jar with just picked blackberries, cover with the vinegar and leave to infuse in a cool dark place for a month.


- Strain and bottle.




1 tablespoon in a glass of warm water to ward off colds or as part of a winter salad dressing.