I really enjoy picking wild blackberries at the end of the summer and weather permitting right into the autumn months. It is thoroughly relaxing, and your mind can wander off in all sorts of directions it might not normally have time to take. The joy of gathering nature’s bounty for free is, of course, a bonus and I prefer the wilder, Smokey flavour of these to the bigger and fatter cultivated blackberries.
This very simple and good dish is great with all sorts of things. Simplest of all is to serve it with a shortbread biscuit and whipped cream. Vanilla or caramel ice-cream, coffee meringue, pannacotta all benefit.
The addition of the Sweet Geranium leaf adds a highly scented flavour to the dish and makes the humble and undervalued little wild blackberry into something rather exotic.
Serves 4 as a pudding or 8 as a sauce
- 225g /8oz blackberries, fresh or frozen
- 120g / 4oz sugar
- 125ml/ 4fl oz water
- 4 Sweet Geranium leaves
Place the cold water, sugar and leaves in a small saucepan. Bring slowly to the boil and simmer for 2 minutes. Remove the leaves. They will be wilted looking by now but their flavour will have been infused into the syrup. Add the blackberries and simmer very gently for a further 10 minutes until the syrup is a deep blackberry colour and a little reduced. Allow to cool.