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.
I love the idea of balsamic reduction providing the standard acid. We’ve been making strawberry ice/granita/sorbet with orange juice as the acid lately, riding out the strawberry season as long as possible. But blackberry season is about to start in the Midwest. I will be trying this recipe soon.
Thanks Rivertree for coming by and happy July.
ooh sounds so lovely – love the addition of the balsamic reduction. my girls are blackberry fans so I will try this!
Any fan of berries will love this on a hot summer day. Hope your girls will! Thanks
Yummy Yummy
Yummy to you in Santa Fe sweet man!
yum! need to try this out!
I just bookmarked this on my computer under “Recipes to make”. I LOVE the ingredient list 🙂
Beautiful! Perfect for the summer we are having in the UK right now! Emma xx
Love the addition of balsamic to enhance the blackberries’ sweetness Teresa. This recipe takes me back to Florence Italy. Simplicity is best when you start with gorgeous, plump berries. I’ll take a scoop or two, please!
yum
Thanks Johanne…I am off to Venice soon and hope to enjoy some real Italian Ice…Florence is my favorite though.
Where in Tennessee do you live??
Yum indeed we shall have Italian ice soon!
Love blackberries! This looks delicious.
Thanks so much for stopping by on this hot Tennessee day!
Wow, the color is incredible! I want some!
I remember a time when I was younger and we lived next to a few raspberry trees in Connecticut. It was just like that – one day as I walk by them they were green and sour (which I still occasionally ate) and then they would be all over the sidewalk in such a pretty purple mess.
This looks delicious!
Thanks so much Zully.
I LOVE berries and the fact that this recipe is dairy free! My daughter is allergic to dairy and I’ve been looking for a delicious new ice recipe! I will definitely be making this.
Reblogged this on Chef Ceaser.
Thanks for the reblog. Much appreciated.