Bonkers for Blackberries

There's something magical about wandering through the untamed outer edges  of our farm, where we let everything get into a big tangle.  Among the weeds, there are treasures.  The blackberries!  I go bonkers for blackberries.

So do a lot of the creatures that live with us at the farm-  the birds,  the foxes and the raccoons love them too. I have to make sure to get out there before they do!  There is nothing like a large juicy blackberry picked and popped into your mouth while it is still warm.  

In the kitchen, blackberries are a muse for creativity, elevating dishes to a level of both visual and gustatory delight.       

I make tarts and jams but my favorite is blackberry sorbet.  Here's my  recipe.

                      Blackberry Sorbet

                   Pick (or buy at your farmer’s market) a quart of blackberries

                  4 cups water

                  2 cups sugar

                 Juice of 1 lemon

                 Rinse the blackberries in water and take off any stems.

                 Heat the water and sugar together until the sugar melts, about 1 minute.

                 Take off the heat.

                 Add the blackberries to the mixture ( but do not cook ).  Add the lemon

                 juice.

                 Let mixture cool. 

                 Whizz in a blender until smooth.  Then press through a sieve to gather 

                 the seeds etc. Discard the blackberry pulp.

                 Chill the mixture in the refrigerator in until completely cool, about 3 to 4

                 hours.

                 Then freeze in your ice cream maker.  Enjoy!

David Lebovitz has the best ideas if you don’t have an ice cream maker!