ARLENE Thompson of Sainsbury’s Try Team made this week’s easy and really tasty recipe at the recent Black Isle Show in the Scottish Highlands.
“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.
1. Wash and hull the strawberries, blueberries and raspberries.
2. 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.