A sweet-sour syrup made with raspberry vinegar makes a wonderful contrast to ripe summer berries. Here, we’ve used a combination of strawberries, blueberries, raspberries, and blackberries, but you can use whatever berries look best at the market.
- 6 cups mixed berries, such as blackberries, blueberries, raspberries, and strawberries
- 1 cup sugar
- 1 tbsp. lemon juice
- Pinch of kosher salt
- 2 tbsp. raspberry vinegar
- 1⁄4 cup torn mint leaves
- In a medium bowl, mash 2 cups berries with the sugar, lemon juice, and salt; let sit for one and a half hours. Strain through a fine-mesh sieve into a clean bowl, pressing on the fruit to extract as much liquid as possible. Stir in vinegar and drizzle over remaining berries in a serving bowl. Toss with mint and serve immediately.