Berries, Mint and Apple Cider Crush

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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!

Berries, Mint and Apple Cider Crush
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 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
Instructions
  1. Put everything into a high speed blender and blitz until smooth and icy. Serve.
Notes
If you make this out of season, use frozen berries and cut the quantity of ice cubes down by half.
If your blackberries aren't very ripe, add less apple cider vinegar.

About Kate Jay

Kate Jay is the blogger behind Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA (something her grandmother had severely). She set up her AIP food blog (incorporating GAPS) as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines and event organisers in the UK, she now focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on Facebook, Pinterest, Twitter and Instagram.

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