Collected another 6kg of wild blackberry to turn into coulis, to be served with stewed apple on breakfast, or with yogurt as dessert. Also make into ice cubes, to use in white wine to make kir, or in gin as aperitif.
The kir is very good, with the coulis being not very sweet, the wine carried the blackberry flavor well.
Wild blackberry ice cube in gin
With gin, drink it dry with ice cube, slowly, is a way to appreciate the flavor of aromatics being used, better than serving with tonic.
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