The wild blackberries are taking over the neighborhood! Well, it seems that way. If you live in the Northwest, or have ever visited here in the summer, you are most likely aware that blackberries are both a blessing and a curse — they grow EVERYWHERE! We have a plethora of wild blackberries this year, and the wild ones are my favorite, being tiny and bursting with sweetness. When they are in season, which is late July to mid- or sometimes late September, my family wants … gelato! It’s a mouth-watering treat, and a double bonus, as I also wind up with blackberry vinegar, which makes superb salad dressing for a lovely green salad with fruit and cheese added.
Wild Blackberry Gelato
- 3/4 pound fresh blackberries
- 3/4 cup granulated sugar
- 1/4 cup water
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup heavy whipping cream
- dash salt
- 1-2 tablespoons blackberry liqueur, I like Whidbey's liqueur for this optional
Remove any stems from the berries and wash well in cold water; drain.
Place the berries, sugar and water in a saucepan over medium heat. Bring the mixture to a full boil. Remove from the heat.
Set a food mill or large strainer over a mixing bowl. Pour the berries into the food mill and process to remove the seeds, or pour through a sieve, pressing with a large spatula to get as much of the berry liquid and “meat” as possible. Reserve the seeds to make blackberry vinegar.*
Add the lemon juice, cream, salt and liqueur to the berry puree in the mixing bowl; mix thoroughly. Cover and chill thoroughly, overnight is best.
Pour the mixture into an ice cream maker and freeze following the manufacturer's directions.
Makes 3 ½ cups gelato.
* Blackberry Vinegar Put the reserved blackberry seeds into a small jar; cover with red wine vinegar or balsamic vinegar. Tightly cap the jar; shake well. Let stand for a week, shaking everyday. Then pour the vinegar through a sieve to remove the seeds. Store your blackberry vinegar in a small bottle, and ENJOY!