Use this gorgeous infusion to make special vinaigrettes by combining it with oil such as walnut or grapeseed oil, and English or Dijon mustard. Many other berries are suitable for making flavoured vinegar, particularly blackberries and blackcurrants.

1kg fruzio raspberries, thawed
85g sugar
600ml white wine vinegar
125ml (½ cup) brandy

Divide raspberries in half. Process one half to a purée and pass through a fine sieve, discarding seeds. Cover and refrigerate. Place remaining half in a non-reactive bowl, add sugar and pour over vinegar and brandy. Set aside to infuse for 12 hours.

Transfer infused berries and their liquid and the berry purée to a saucepan and bring to the boil. Reduce heat to a simmer and cook until reduced by about a third. Line a sieve with a layer of muslin or a Chux cloth and place over a bowl. Pour berry mixture into sieve and leave to drain. Discard pulp. Store vinegar in a bottle in the fridge for up to a year.

Makes about 3½ cups