by Daphne Lambert

 

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

 

Method:

 

- 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.

 

Uses:

 

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