Blackberry season is super early this year (thank you boiling hot July) and if you’ve been out foraging here, there and everywhere then you’ll be in need of a few recipes to make your glut of jet black berries last the summer. Before heading straight for the box of rolled oats (we all do love a crumble but that’s got to be saved for the cold winter months right?), why not try something a little bit different. We’ve got three really simple blackberry recipes that’ll keep you sorted until autumn!
Blackberry Ripple Frozen Yoghurt
Homemade creamy soft serve frozen yoghurt is the perfect mid-week post-dinner treat that won’t leave you feeling guilty if you finish the whole tub. Dorset Dairy Strained yoghurt is Dorset’s answer to Greek yoghurt – it is ultra creamy and indulgent, so blended with local honey and freshly picked blackberries this is a winner combination!
Gin and jam are a match made in heaven, that’s why unlike some flavoured spirits that call for berries to be steeped in the alcohol for months on end, we like to cook down the blackberries into a syrup first. This is not only a far quicker, but makes a wonderfully jammy syrup to blend through your gin. All you need is a splash of tonic and a squeeze of lime for a homemade Bramble G&T!
This blackberry jam is wonderful spread onto scones, toast, cakes and pastries and can be ready from forage to jar in under 30 minutes. We like to add a handful of raspberries or blackcurrants which adds a little zing of sourness to the finished conserve!
What do you do with your glut of freshly picked blackberries? We’d love to know your secrets to preserving these tart, sweet berries – show us your recipes in the comments below.