Berry Pulp

What do you do with the seedy pulp left over from straining berries when making sorbetti?

I’ve been busy the last few weeks stockpiling sorbetti in the freezer for the hot summer months. Many of these I’ve been making were with berries, a perfect way to preserve their lovely flavour. I’ve managed to find big bags of frozen ‘fruits of the forest’ berries which are ideal for making sorbet. Sometimes I simply purée the fruit and make the sorbet from this (the lazy method). But at other times I strain the bits and pips from the purée for a smoother sorbetto. This latter method leaves a residue of thick mushy fruit pulp loaded with pips.

I really hate to throw this away as there is still so much flavour locked up in the pulp. A good portion of seedy pulp has been stashed away in the freezer for future use. But with some, I’ve been getting creative. The first creation was a flavoured vinegar made from the pulp of the fruits of the forest mix.

Fruits of the Forest Vinegar
Very, very simple and a great for making a simple and fresh vinaigrette for a green salad topped with goat cheese and a scattering of nuts and fresh berries.

  • approx. 150-175g pulp of mixed ‘fruits of the forest’ berries left over from sorbet making
  • 500ml red wine vinegar
  • 1 Tablespoon balsamic vinegar
  • 1-2 teaspoons sugar

Combine all of the ingredients in a glass jar. Shake and place it in a dark cool place or the refrigerator for about 2 weeks. Decant, strain out the solids and put the beautiful purple vinegar in a bottle – a decorative one if you have it.



Comments are closed.