Recipe: Fermented Raspberries from The Natural Cook by Matt Stone »

Avoid beautiful berries – of any variety – being wasted

Contributed articles and stories
Subscribe to VisitVineyards.com
<i>The Natural Cook - Maximum Taste, Zero Waste</i> by Matt Stone

The Natural Cook - Maximum Taste, Zero Waste by Matt Stone [©Murdoch Books]

Fermented Raspberries from <i>The Natural Cook</i> by Matt Stone

 

The Natural Cook – Maximum Taste, Zero Waste by Matt Stone is all about the new food revolution. It's being kind to the planet, giving your body good food and nourishing your soul at the same time.

Another recipe so in tune with the summer and the abundance of berries. This recipe is for raspberries but any berries can be used.

As Matt Stone says:

"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.

This fermented purée makes a great summer 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."
 

Container: use an old 300ml (10½ fl oz) jam jar

Ingredients:

  • 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.


Method:

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 recipe is from The Natural Cook – Maximum Taste, Zero Waste by Matt Stone and is reproduced with the kind permission of the publisher, Murdoch Books (Sydney, NSW; Aug 2016; HC, 240pp) It retails in Australia for RRP A$39.95. The book also available direct from the publisher here »

Read more in the media release  »

Check out our review of The Natural Cook »

You can also purchase The Natural Cook online via Booko here »

See links below for further recipes from The Natural Cook

 

Our Recommendations

To see our recommendations, ratings and reviews you must be a logged-in subscriber.

To subscribe please enter your email address in the "Subscribe Now - it's Free" box on the right and click the "Join" button, or fill in this form >

December 02nd, 2016
 
Subscribe today - it's free
Subscribe Button

Subscribe now - for news and reviews, our newsletter (optional), to join our forums, and more.

Enter your email address and click the Subscribe button. We respect your privacy.

Log in

Enter your username...

Enter your password...

Log In Button

Forgotten your password?

Subscribe

Kerry's corner - your free benefits

Advertisement

Competitions