When anyone talks about blackberries I always think back to when I was eleven and was allowed to go on my bike with my best friend, Kirsty Kay, to go blackberrying. I was so proud as this was my reward for passing my cycling proficiency test. I felt so grown up! From then on, right up until I was 17, the last week of the school summer holidays was always bookmarked for me by picking blackberries. My poor mother couldn’t keep up with my collecting abilities so there were endless jars of blackberry jam in the cupboard and bags of frozen fruit in the freezer. Sadly, I was never very fond of the taste of blackberries themselves so I didn’t help in the eating of them – I think she had to give lots away!
This recipe was one that helped changed my mind about blackberries. It is a very grown up and sophisticated sorbet that is simply amazing to eat. Perfect for the last days of summer which can often be hot and humid and you want something sweet but not heavy to round off your meal. I always imagine eating it outside on a summers evening for some reason.
It can be made with whatever red wine you fancy – I chose merlot because it is a well rounded, easy drinking wine and is reasonably priced as well as easy to get and don’t forget if you’ve got the time/inclination to pick the blackberries are free (though it is still good with shop bought ones)!
This recipe is a doddle to make if you have an ice cream maker. However all is not lost if you don’t. You can make this without one by putting the unfrozen moisture in the freezer and taking it out to whisk every 30 mins until it is finally set. Or you could make the mix into a granita by freezing it solid on a baking sheet and raking a fork through it to make little crystal shards ready to pile elegantly into individual glasses. Whatever way this is simply delicious.
Ingredients (serves 6)
- 500ml Merlot (or other red wine of choice)
- 150g caster sugar
- 1 tbsp glucose syrup
- zest and juice of a lemon
- 250g blackberries (fresh or frozen)
Method
- Put the wine into a saucepan and boil to reduce it by half
- Add sugar, glucose and the zest and juice of the lemon to the pan, turn down heat and simmer until the sugar is dissolved
- Add the blackberries to the pan and continue cooking until the blackberries soften and release their juices
- Remove from the heat and pour the mix through a fine meshed sieve, pushing through the blackberry flesh to remove the pips
- Put the sieved mixture into the fridge to chill
- When cold, transfer to ice cream machine and churn till frozen transferring to a container and putting in freezer until ready to serve