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.
What a great idea Debi. Such a shame to throw away good food. I like that you have used 2 kinds of vinegar too. Cheers!
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I really dislike food waste, Sherry. And, the berry flavour is so precious here in Athens where most berries are imported and very expensive.
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Genius idea Debi, I’ll definitely be trying this, I’m no fan of waste.
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I’m sure you’ll come up with something fabulous. I’ve been experimenting with my strawberry seedy pulp, so there may be another post!
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What a great idea, I’ll keep this one in mind in summer.
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I got the idea from the raspberry vinegar I used to make in the UK (with my home grown raspberries). I’ve also made a syrup using the pulp for pouring over pancakes. Delicious!
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Perfect! I even use beet juice from canned beets to make a reduction and then a vinaigrette. It’s so smart, but so good!!!
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Beet juice reduction sound great for a vinaigrette. Must try it. Thanks for the tip!
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Oh, it’s fabulous. I save all leftover champagne for vinaigrettes, too!
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Good idea! I just tried a recipe for a shrub that suggested using pulp in plain yogurt or on granola.
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A shrub is a fabulous idea. I’ve made these before with my homegrown (UK) berries. They make very refreshing drinks.
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[…] ‘fruits of the forest’ seedy pulp was first used to make berry flavoured vinegar and then a simple berry syrup made like a simple syrup, but soaking the seedy pulp in water then […]
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