Looking like a bumper year down here.
Just thought you should know!
K
Just thought you should know!
K
Looking like a bumper year down here.
Just thought you should know!
K
This sounds interesting, how sit made??Pretty good in Manchester also. I have so far harvested enough for 1doz bottles of bramble whisky, two large summer puddings and a spare couple of pounds in the freezer.
+1This sounds interesting, how sit made??
that would be great with vodka too instead of the whisky I bet!
I guess you mean the whisky rather than the summer puddings:
1lb blackberries - making sure that they represent a good mixture of the sweet and the tart.
1 bottle of the cheapest whisky money can buy (this year - Aldi at £10.50/bottle, if I remember rightly)
3-4oz sugar, depending on sweetness or otherwise of the blackberries. I tend towards less sugar on the grounds that I can always add a little more before bottling if the stuff is too tart. You can't, however, conveniently take it out if the stuff is too sweet.
Add all together (I put 4x the above in a demijohn), invert gently a few times over a few hours to dissolve the sugar. Put in the cellar and forget until at least the start of the hinds.
Filter through folded jelly-bags in a funnel, and then through a nylon coffee-filter (if you can be arsed). Taste and add more sugar, if that seems desirable, a teaspoon at a time.
Hey presto! Bottled late summer sunshine against raw freezing larder-ends of days at the hinds.
Ooops - I almost forget: once you've bottled the resulting liquid, the fruit goes into the freezer so that 4-6oz can be added to increase the octane-rating of winter apple crumbles etc. Alternatively, get someone who can bake to incorporate them into a sweet flat spongy cake of he sort that is served at elevensis on shoots. And more: add the boozy brambles (and this is something I can make myself) to baked semolina.
If there are any left by the next summer, they can be mixed with fresh blackberries to make similarly high-octane summer puddings, served with that rather good vanilla-flavoured live joghurt that all the Bolshevieks and social workers round here are talking about.
The introduced European (UK?) blackberry is a serious problem in Australia..this is the land of the berry bush if you like. 8.8 H is over 21 million acres under bb here.Some single infestations might be a patch 1/2 a mile square and 8' high. Sambar deer thrive on it and walk through the biggest bushes with impunity.
- Management of invasive European blackberry | CSIRO
www.csiro.au › Home › Safeguarding Australia
Blackberry infests about 8.8 million hectares of temperate Australia and biological control remains the only viable management option for many infestations.
I guess you mean the whisky rather than the summer puddings:
1lb blackberries - making sure that they represent a good mixture of the sweet and the tart.
1 bottle of the cheapest whisky money can buy (this year - Aldi at £10.50/bottle, if I remember rightly)
3-4oz sugar, depending on sweetness or otherwise of the blackberries. I tend towards less sugar on the grounds that I can always add a little more before bottling if the stuff is too tart. You can't, however, conveniently take it out if the stuff is too sweet.
Add all together (I put 4x the above in a demijohn), invert gently a few times over a few hours to dissolve the sugar. Put in the cellar and forget until at least the start of the hinds.
Filter through folded jelly-bags in a funnel, and then through a nylon coffee-filter (if you can be arsed). Taste and add more sugar, if that seems desirable, a teaspoon at a time.
Hey presto! Bottled late summer sunshine against raw freezing larder-ends of days at the hinds.
Ooops - I almost forget: once you've bottled the resulting liquid, the fruit goes into the freezer so that 4-6oz can be added to increase the octane-rating of winter apple crumbles etc. Alternatively, get someone who can bake to incorporate them into a sweet flat spongy cake of he sort that is served at elevensis on shoots. And more: add the boozy brambles (and this is something I can make myself) to baked semolina.
If there are any left by the next summer, they can be mixed with fresh blackberries to make similarly high-octane summer puddings, served with that rather good vanilla-flavoured live joghurt that all the Bolshevieks and social workers round here are talking about.
I hope this will taste good. Made some today and still loads left on the bushes. Out of interest does it thicken up and taste like a liquor. I was thinking of adding a bottle of drambuie to the 3 whiskey. What ya reckon. Going to make vodka next week.