In Season: Blackberries
This months “In Season” blog takes a closer look at one of Britains favourite hedgerow treats! So take 5 minutes to take in some surprising facts and why not try out our simple recipe to make the most of the last of this years blackberries!
Few late summer activities are as typically British as rooting through a hedgerow in search of blackberries. Blackberry bramble bushes are extremely common and a particularly good introduction to foraging, as they are easily recognisable and are relatively simple to pluck.
It’s a great activity to get the kids involved with and a fun way for them to learn more about where our food comes from and get excited about cooking up some yummy blackberries!
Blackberries are at their best towards the latter half of summer, peaking in August and early September.
Some blackberry facts for you….
1) Much like spinach, raisins, apples, plums and grapes, blackberries are rich in bioflavonoids and Vitamin C, making them super healthy!
2) The dark blue colour ensures blackberries have one of the highest antioxidant levels of all fruits. Antioxidants, well-known for lowering the risk of a number of cancers, are a huge bonus, but be aware the berries are best consumed in their natural state to get the full benefits.
3) The berries are known by a variety of names, which include brambleberries, bramble, dewberry, thimbleberry and lawers.
4) Consumption of blackberries can help to promote the healthy tightening of tissue, which is a much nicer (and cheaper) option than a face lift! Prolonged consumption also helps keeps your brain alert!
5) The healthy dose of Vitamin K aids in muscle relaxing, some women have even been known to use blackberries to alleviate labour pains!
As blackberry season is nearing it’s end we thought we would forget the traditional crumble and use the last of this years crop to make this beautiful blackberry gin! Surprisingly simple to make and seriously yummy!
This recipe can also be used on Vodka, Rum or Brandy!
You will need:
450g Golden Caster Sugar
1. Blitz the berries and 100g of the sugar in a food processor, then press through a metal sieve into a pan.
2. Add the remaining sugar to the pan and cook over a medium heat, stirring to dissolve the sugar. Cover and simmer for 20 minutes, then stir in the alcohol. Remove from the heat.
3. Strain the gin into (sterilised) bottles, seal, label and chill.
4. Shake before serving, can be drunk as a long drink with tonic, fizzy elderflower or how about pouring some on top of your ice cream!? Yum!
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