Tim Almond

Does anyone go blackberrying any more? It’s something that I always remember doing as a child, and always remember lots of other people doing it too. I just don’t see anyone much doing it nowadays.

I took a pleasant walk on sunday in Swindon along the route of the old railway track from Old Town to West Swindon and follows the line of the old railway.

I didn’t expect to collect as many as I did, but came home with about half a pound of blackberries. If I’d have been out collecting for real, I could have easily collected  a couple of pounds.

It’s just there, waiting to be picked and enjoyed. Sadly, I think that they won’t be there for much longer.

I decided to try and prepare some sorbet with them.  I like cooking. It’s the opposite of coding. It’s creative, but at the same time, it’s visceral. There’s no plan, and things may not behave as you expect. Go with the flow and enjoy.

Home-made sorbet is a bargain. The fundamentals are: 1) Make a sugar syrup (sugar and water) 2) Mix in fruit juice/puree 3) Chill 4) Fold in stiffly beaten egg whites 5) Freeze and occassionally stir/squash with a fork. It’s not  difficult and not too pricey. The blackberry sorbet cost me about 60 pence for a litre and something like lemon sorbet would cost you a pound. And home made lemon sorbet is in a different league to anything shop bought. It’s just so much cleaner and sharper.

—–

Tags: Foodie //