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I have this vision of you swinging gently in a hammock, sun hat perched jauntily to one side and a tall glass of berry crush in your hand. Don’t worry if you have no hammock (I don’t either) but do try my latest recipe before summer’s a mere memory.
What I love about this recipe is that it’s multi-functional. When you first make it, the texture is like a loose creamy sorbet. If your day is particularly hot, it will become a thickened iced cold drink in time and that’s good too. If you were to put it into the freezer you’d have a proper sorbet in minutes. So many options to make it your own although I prefer the first. Whatever you do though, be sure to eat/drink this soon after making, a lack of sugar means the flavor and texture will deteriorate over time and that’s no fun.
This is a perfect use for those berries from the tail-end of the season – the ones that are looking ever so slightly past their best. You’ll find the ACV gives a refreshing little tang in amongst the sweetness. Having said that, if your blackberries aren’t super ripe, pull back a bit on the vinegar. Enjoy!
- 1 cup ripe blackberries
- 1+1/2 cup blueberries
- 1 tablespoon apple cider vinegar
- Juice of 1 lime (2 tablespoons)
- ½ cup filtered water
- 10 large mint leaves, rolled and thinly sliced
- Pinch coarse sea salt
- Large handful (around 16) ice cubes
- Put everything into a high speed blender and blitz until smooth and icy. Serve.
If your blackberries aren't very ripe, add less apple cider vinegar.
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