How to make fruit vinegar

Fruit vinegars are delicious served over puddings, in cocktails or on salads. An excellent addition to the pantry, they will last for a few months and make the perfect gift for foodies.

This strawberry vinegar not only looks gorgeous - it's also delicious when added to game dishes, salad dressings and summer cocktails - or try pouring it over pancakes or a summer pavlova.

You Will Need

• Strawberries (500g)
• Basil leaves (12)
• Malt or cider vinegar (600ml)
• Granulated sugar (350g)

Step 1

Hull the strawberrries and wash in cold water, drain and allow to dry on a clean cloth. Then add to a large container with a lid. Tear the basil leaves over the strawberries.

Step 2

Pour over the cider vinegar, making sure that the strawberries are completely covered. Allow the mixture to steep for 7-10 days, covered, in a fridge, turning the fruit each day until the juices are drawn out.

Step 3

Strain the mixture through muslin sitting in a sieve or a jelly bag, reserving the liquid. Add the liquid to a saucepan with the sugar. Bring to the boil, and then cook at a boil for 5-6 minutes, stirring until the sugar is dissolved. If any froth appears on the top, remove it with a slotted spoon.

Step 4

Using a funnel, transfer to sterilised bottles with a rubber seal. This can be used immediately and will keep for up to six months in the fridge or in a cool place. Keep out of direct sunlight to stop the rich red colour from fading.

Crops to try

• Apples
• Blackberries
• Blueberries
• Garlic
• Mint
• Peppers
• Raspberries
• Strawberries
• Tarragon