Recipe: Fermented Raspberries from The Natural Cook by Matt Stone »
Avoid beautiful berries – of any variety – being wasted
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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
- 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 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 »
You can also purchase The Natural Cook online via Booko here »
See links below for further recipes from The Natural Cook
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