Fruit acid is a traditional method of preserving the bounty of the garden. It is simply a syrup used as a base for a refreshing non-alcoholic drink over ice with seltzer, or as an addition to cocktails or wine spritzers. Chef Scott Peacock of Watershed Restaurant in Georgia also had another delicious tradition up his sleeve.

Fruit acids can be made with all types of berries, like mulberries, raspberries, or blackberries and keep for weeks in the refrigerator. Tartaric acid, a natural acidic compound found in fruits like grapes or tamarind, is used in wine making and has one very common by-product, cream of tartar. It can be found in wine and beer-making supply stores and online.

Simply mashing raspberries with equal amounts of sugar, then refrigerating it, produced the tastiest raspberry preserves we've had. These will last for months in the refrigerator, making the treats of summer enjoyable long into the fall and winter.

BLACKBERRY ACID

6 cups fresh blackberries, rinsed and drained well
6 cups filtered or bottled water
2 tablespoons tartaric acid
Granulated sugar

1. Put blackberries in large, heat-resistant glass bowl or non-reactive container. Bring water to a boil, remove from heat and stir in tartaric acid. Pour water over berries, cover, and let rest for 6 hours or overnight.

2. Place strainer over large pitcher. Rinse clean, linen tea towel in cool water, squeeze out excess, and line the strainer with towel. Strain the berry/water mixture without pressing on or crushing the berries. Discard resulting solids.

3. Measure volume of strained liquid and transfer to large nonreactive saucepan. Add sugar equal to the juice's volume and heat over low heat, stirring until dissolved.

4. Cool and store tightly covered in the refrigerator for 2 weeks before serving. To serve, mix 2-3 tablespoons with water, seltzer, or white wine over ice.

SUGARED RASPBERRIES

2 cups fresh unblemished raspberries, about 1 pound
2 cups granulated sugar

1. Carefully pick over and clean berries. Put berries in large bowl and sprinkle with sugar. Using forks or potato masher, mash berries until liquefied, with no trace of berries left.

2. Transfer to clean jars and refrigerate at least 2 days before using. Sugared raspberries will keep up to 1 year in the refrigerator.

Makes 2 cups.

Adapted from The Gift of Southern Cooking, by Edna Lewis and Scott Peacock

Special Thanks:
Scott Peacock
Watershed Restaurant
406 West Ponce De Leon Avenue
Decatur, GA 30030
404-378-4900
http://www.watershedrestaurant.com