This intense, zingy reduction of sweetened blackberry juice with hints of lemon and ginger is a doddle to make, keeps well, and is very versatile. Use it as a cordial to mix with sparking water, or try it poured over ice cream, added to a salad dressing, folded into yoghurt or whipped cream to make a https://www.wildfooduk.com/wild-food-recipes/blackberry-fool/. The most labour-intensive part of making the syrup – removing the seeds – requires a little patience, but is made much easier if you happen to have a mouli. This brilliantly low-tech gadget (a hand-cranked food mill, which simultaneously purées and strains as you rotate the handle) is an excellent bit of kit for anyone intending to process large quantities of seeded fruit in the preparation of ketchups, jellies, cheeses, curds and the like. As well making short work of removing pips and fibrous matter, a mouli is a much more effective at extracting every last drop of pulp than by spoon and sieve alone. If you can get your hands on one, fit the finest straining plate and work the cooked fruit sauce through, then simply strain the resulting syrup through a fine sieve before bottling.
• 350g blackberries
• 115g caster sugar
• 3 strips of pared lemon rind
• 2 slices of ginger, each about 0.5cm thick
• 125ml water
1. Wash the blackberries, drain them, and put them in a non-reactive pan. Add the sugar, lemon rind and ginger, then pour over the water. Put the pan over the heat and bring gently to the boil. Simmer for 15 to 20 minutes, stirring every now and then, until the fruit is completely softened and the juices in the pan are beginning to thicken.
2. After you’ve removed the lemon rind and ginger, the next step is to strain out the seeds. Either use a mouli (see note above) or set a sieve over a bowl and press the pulp through the mesh with a wooden spoon. Use a clean metal spoon to scrape down any thick pulp that clings to the outside of the sieve.
3. Pour the syrup into a small sterilised bottle or jar, close the lid, and leave to cool. Stored in the refrigerator, it will keep for up to a month.
This simple compote works with whatever you've found – blackberries, elderberries, wild plums, crab apples, the lot. Chuck it on your morning porridge or ice cream.
This takes minutes to make but livens up everything from toast to steak. Keep it in the freezer and you'll thank yourself later
A proper winter warmer with a surprising citrusy kick. Packed with vitamin C and that lovely forest smell that'll transport you straight to the woods.
The simplest way to enjoy those stingers. Don't worry – they lose their sting as soon as they hit hot water. Proper refreshing and full of goodness.
Refreshing on a hot day and takes no time at all. Wild mint has a more interesting flavour than the shop-bought stuff – sometimes it's got hints of apple or chocolate.
Dead simple but proper tasty – this smoothie is a great way to use up whatever berries you've found while out and about.
