While the apples and pears continue to fall, their need for a storage solution is far less immediate than that of the blackberries.
The farm is pretty much hedged in blackberries at the moment. Many of those blackberries are bland and a bit pippy, but there’s a few choice bushes with the best blackberries I’ve ever tasted. Every day on my post-lunch walk I can’t help but pick whatever blackberries have ripened since the day before: this is a lot of blackberries.
Blackberries don’t keep very long off the bush, so I tend to freeze most of the ones I pick straight away. But with the freezer filling fast, it was time to take action. The solution did not solve my freezer space issue, but it did result in something delicious.
David Lebovitz, my source of inspiration for all things ice cream, has a recipe in his excellent book The Perfect Scoop for Banana and Blackberry Sorbet. I decided to make this with a little autumnal twist by adding sloe gin. The upshot: alcohol helps keep the sorbet from going rock solid in the freezer, making it more scoopable and hopefully giving it a nice subtle undertone of sloe gin.
I subbed some of the sugar for some blackberry plum jam I made a few weeks ago and added three tablespoons of sloe gin to the original recipe (the maximum amount of alcohol David recommends to keep the sorbet scoopable without being slushy).