Blackberry Bonanza

Michelle has been picking blackberries around her house and we had more than enough to make a pitcher of blackberry lemonade and a batch of lemon blackberry sorbet plus plenty for freezing for later. These recipes made a very refreshing drink and sorbet – beautiful, tasty and loaded with antioxidants.

One day’s haul

To do these two recipes, make a simple syrup with 2 cups of water and two cups of sugar. Bring to a boil, stirring occasionally to make sure the sugar dissolves. Pour over 2 cups of blackberries that have been lightly mashed and let steep for 30 minutes. Press the simple syrup, juice and berries through a strainer. You should have about 3 cups blackberry simple syrup. If you’re only making one of the items, either double the recipe ingredients or drop the simple syrup ingredients (sugar, water and blackberries) to 1 cup.

Leftover syrup can be added to tea or used in cocktails.

Blackberry Lemonade

1 1/2 cup blackberry simple syrup
1 cup fresh squeezed lemon juice
2-3 cups water

Add blackberry simple syrup and lemon juice to a large container. Add up to 3 cups water to taste.

For an added kick, add a 1/4 cup bourbon to the final mixture.

Lemon Blackberry Sorbet

1 1/2 cup blackberry simple syrup
1 cup fresh lemon juice
1 tablespoon lemon zest

Combine chilled simple syrup with the lemon juice and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer’s instructions. After the sorbet is made, transfer to a container. Cover and freeze until ready to serve.

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