At last, Blackberry Season is here. We are very lucky here in Vancouver we have a very blackberry friendly environment. Most of the year blackberry canes are annoying weeds, but for a couple of weeks, they completely redeem themselves.
It is something of a family tradition to brave the thorns to pick berries. We have tried any number of ways to avoid all the scratches with no success so we tough it out because these wild berries are SOOOOO GOOD!
Our favorite way to eat blackberries is with a sprinkling of sugar and heavy cream. Simple and divine. For the lactose intolerant, we recommend coconut cream rather than heavy cream.
It may be hard to believe but it isn’t possible to eat all the blackberries with cream – we try though.
Blackberry Sour Cream Muffins
I have found several yummy recipes to put those lovely berries to other uses. This awesome recipe from Simply Recipes is a delicious recipe for blackberry season.
That beautiful russian teacup and saucer were a gift from a beloved friend. Check out her instagram. @chrysalis4nailz.
What else do we need on a hot summer day? Something awesome to drink!
A shrub is a fruit syrup made with vinegar, crushed fruit and sugar. Add a couple of tablespoons of the shrub to a glass, add sparkling water and you have a tart refreshing drink.
Blackberry Shrub Recipe
I used 2 cups of blackberries, 1 cup white sugar and 1 cup apple cider vinegar. Mix together in a glass or ceramic bowl, crushing the fruit a bit. Store in the refrigerator for 3-4 days, stirring occasionally. After the mixture has sat for 3-4 days, crush the berries and strain the liquid into a jar. Enjoy with sparkling water or sparkling wine!
Another delicious recipe for blackberry season is from Cooking for Keeps. Her Blackberry Butter is delicious.