• 250 g (8 oz/1⅔ cups) strawberries, in chunks
• 150 g (5 oz/1 cup) currants, cleaned
• 2 tbsp ginger syrup (to taste)
• 1 tbsp balsamic vinegar
• 350 ml (approx 12 fl oz/1½ cups) buttermilk

Purée mixture using food processor or blender, strain.