Blackberries always stir up fond memories for me. As a child I remember taking the dogs out for a walk with my nan, winding down the farm lanes, peering into the fields to watch the horses, cows and sheep grazing in the sunshine. That’s how I always remember it: warm and sunny. I’m sure we walked the dogs in the autumn or winter or when it was raining, but in my memory those precious times with my nan were purely and simply days of untainted radiance.
My nan would show me how to hold an apple so that I could feed the shire horses in the neighbouring farm. And then she’d point at a bramble bush and my eyes would light up because she had discovered blackberries. It always felt like she had led us to treasure. Although she’d warn me not to eat too many. Best leave some on the bush for the other dog-walkers to find as a treat. That always makes me smile.
RECIPE: Blackberry Syrup
SOURCE: Food Apparel
FLAVOUR PROFILE: Dark, sweet and fruity.
GOES GREAT WITH: Lovely in coffee. Perfect in hot chocolate.
- 125g (4.4oz) BLACKBERRIES, fresh or frozen
- 200g (7oz) GRANULATED SUGAR
- 120ml (4.2oz) WATER
- Put the BLACKBERRIES, SUGAR and WATER into a saucepan over a medium heat.
- Bring to the boil and allow to bubble away for about 10 minutes.
- Take off the heat, allow to cool slightly, then strain through a fine mesh sieve to remove all the seeds.
- Decant into a glass bottle and use within 2 months.