The heat.....the thorns....the purple stained fingers....oh, and let us not forget the bugs!!! All of this means it is blackberry pickin' time here at the farmette. We have plenty of wild blackberries all around our property. Some of them are easily located and then again, some of them are not. But, that is all a part of the experience and charm, is it not?!
The June Bugs are wild about them and we have a bumper crop of the bugs. I think they must get a little hot after eating the berries because I keep having to skim them out of the pool.
Blackberries are known to be rich in antioxidants and were used in Appalachia to treat minor stomach upsets. So....if you eat as many as you pick, it will still turn out okay.
This time I am getting adventurous and making some Blackberry Sorbet. I can't wait to hear the chiclets enthusiastic response to something that looks like ice cream, but isn't really :)
If you are feeling adventurous here is the recipe.
4 cups fresh blackberries
1 cup water
2/3 cup sugar
2 teaspoons lemon juice
2 tablespoons Chambord (optional)
2 tablespoons Limoncello (optional)
Rinse blackberries and allow to dry on paper towels. Add berries, water, and sugar to blender and puree until smooth. Pour this mixture through a chinois or fine sieve to remove the seeds. You will have to work the berries through the sieve. Stir lemon juice into mixture, along with Chambord and Limoncello, if you are adding them to the mix. Using an ice bath lower the temperature of the mixture to 45 degrees and pour into an ice cream maker. Freeze according to your maker's instructions.
*If, like me, you do not have an ice cream maker you can place the mixture in the freezer and whisk it every hour until it freezes.