So we’re working on making ice cream this weekend, using the blackberries from the farm (a pint) and the raspberries we’ve picked off our own canes in the last few days (about a half a pint). To ready the berries to be put into ice cream, we stirred them with a bit of sugar, a squeeze of lemon, and a splash of Grand Marnier, let them sit overnight, then strained them.
The berries go into the ice cream, and the remaining syrup? Goes into prosecco.
I’m not going to lie — we were kind of bummed when we went to pick berries on Thursday at the farm and discovered there were no raspberries, only blackberries. After drinking these, we will never complain about blackberries again.