The blackberries have come early this year and the harvest is good. I am already picking my third batch from my allotment patch and the Blackberry and Apple Gin is coming on quite nicely. Here is another slightly boozy way with them from Sophie Grigson’s ” Country Kitchen”.
Ingredients
- 300 g ripe blackberries
- 85 g caster sugar
- finely grated zest and juice of 1/2 lemon
- 300 ml double cream
- 2 tbsps brandy
Servings:
Instructions
- Crush the blackberries with the sugar and lemon zest until you have a knobbly runny mush.
- Stir in the lemon juice and the cream. Whip together, adding the brandy when it is starting to thicken.
- Carry on whipping until thick and light. Spoon into glasses, then serve straight away or chill until ready to eat.
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