The blackberry season in Dingle hasn’t been great. I don’t know if the last month has been too wet, but so many of the prime picking areas are less than inspiring.
However, there are blackberries to be had, and one great thing to do with them is to make a blackberry coulis. This is basically a sauce that you can serve with desserts, and it’s wonderful over ice cream.
Murphys Blackberry Coulis Recipe
250 g fresh blackberries
25 g sugar
25 ml lemon juice
What to do:
1. Combine all of the ingredients in a small saucepan.
2. Cover and cook over low heat for about 20 minutes, checking occasionally to make sure it doesn’t dry out (the moisture from the berries should prevent this).
3. Transfer to a food processor or blender and puree.
4. Pass through a sieve, using a spoon or spatula to force through everything but the seeds.
Note: I served it over vanilla ice cream (see photo right), and it’s a tasty dessert. I got the tower shape simply from cutting away the cardboard from one of our mini tubs and inverting the ice cream…