One day they are green and hard and we wait. The next day it seems the drupelets have blackened and we cannot eat them fast enough. Such is blackberry season.
I have made Fourth of July Blackberry Pies in my Food on Fifth kitchen as well as Blackberry-Mango Drinks. I have shared my youthful blackberry picking snake story with you when I made a Blackberry Upside Down Cake and today offer the most simple and easy way to both preserve and cool down with fresh blackberries, A Very Nice Blackberry Ice.
Plump, ripe Tennessee blackberries……
….frozen on a parchment lined baking sheet. In the food industry this way of individually freezing product is called “IQF” which means Individually Quick Frozen. This is how it’s done on a “at-home” scale. If you do not want to use the berries immediately just pop them into resealable plastic bags or boxes and store frozen until ready to use for any of your favorite dishes.
A food processor….some honey or agave nectar…….
…plus a splash of balsamic reduction….
…gives you this….
….and this……
…and best of all…this…fresh blackberry ice…very nice!
Blackberry Ice, Very Nice
Ingredients:
- fresh ripe blackberries
- honey or agave nectar
- balsamic reduction
Directions:
1. Freeze whole blackberries on a parchment lined sheet pan in a single layer.
2. Put frozen berries in a food processor with 2 tbsps honey or agave nectar & pulse a few times. Add 1 tbsp balsamic reduction and pulse until smooth. Taste & adjust flavors. Immediately scrape into a glass or metal container & freeze for 30 min to 1 hour. Serve.