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.