Try It Yourself - Berries With Balsamic Vinegar
“Scottish raspberries are well renowned as being the best and are available now. Adding a little of our lovely syrupy, sweet and sour, balsamic vinegar, really brings the fruit flavours alive and keeping with the Scottish theme, the shortbread adds a nice crispy and crunchy texture to the dish,” Arlene says.
Berries with Balsamic Vinegar
1 punnet of fresh strawberries.
1 large or 2 small punnets of blueberries
2 punnets of fresh raspberries.
2 teaspoons balsamic vinegar
2 teaspoons caster sugar.
To serve:
Crème fraiche
Honey
Shortbread
Method:
1. Wash and hull the strawberries, blueberries and raspberries.
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Hide Ad2. Place the strawberries (halved if necessary), blueberries and one of the punnets of raspberries into a serving bowl.
3. Place the other punnet of raspberries into a bowl and crush with a fork. Add the balsamic vinegar and caster sugar, stir and pour over the rest of the berries. Mix well.
4. Serve with a dollop of crème fraiche mixed with some honey and some crumbled shortbread on top and a little mint leaf to garnish.
TIP: Fresh berries taste best at room temperature, and not straight out of the fridge, so remember to lift them out of the fridge an hour before preparing or serving.