Macerated raspberries

Serves 4-6 Drinks




  • 250g raspberries
  • 2tbsp icing sugar
  • 3-4tbsp balsamic vinegar
  • clotted cream, to serve


Place the raspberries in a bowl, sift over the icing sugar and pour over the balsamic vinegar. Leave to macerate for 30 minutes. You can crush some of the raspberries if you wish. Lovely served with clotted cream.

Raspberry sauce

Makes approx 500ml

This sauce can also be transformed into a quick sorbet by freezing it until almost solid, pulsing in a processor until completely broken down, then re-freezing for 45 minutes before serving. The sauce works very well with red fruits, peaches and ice cream.

500g raspberries
juice of 1 lemon
3tbsp icing sugar

Place all the ingredients in a blender and whizz to a purée, then strain through a nylon sieve set over a bowl, pushing the purée through with the back of a ladle. Discard the seeds. Taste and add more icing sugar if needed, depending on your preference and how acidic the fruit is. Store the sauce in a covered container in the fridge for up to 3 days. Bring to room temperature 30 minutes before serving.

Raspberry dressing

Makes enough to dress a leafy

salad for 6-8 people
1tbsp raspberry vinegar
½tsp Dijon mustard
3tbsp lemon-infused olive oil
pinch of caster sugar

Put all the ingredients plus a pinch of salt into a screw-topped jar and shake to emulsify. Pour over a leafy salad just before serving.

Raspberry and lemon thyme vinegar

Makes approx 600ml

The vinegar will keep for at least four months – use for dressings. Regular thyme can replace lemon thyme if the latter is unavailable.

750g raspberries
500ml white balsamic vinegar
2 lemon thyme sprigs

Place the raspberries in a glass or ceramic bowl and squash with a potato masher. Pour over the white balsamic and push the lemon thyme sprigs into the mixture. Cover with cling film and leave in a cool, dark place for about a week for the flavour and colour to develop. Squash the raspberries with a fork every few days. Pass through a fine nylon sieve and fish out the thyme. If there are still solid bits in the vinegar, pass through a muslinlined sieve so it is clear. Pour into a clean, sterilised bottle and store in the cupboard.



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