Blackberries, arhhh such an easy catapult back to childhood, those fat juicy blackberries being such easy low-level pickings for any age at any time, their succulent sweetness worth any scratches, post sticky finger syndrome or lingering tell tale stains on white t-shirts.
This year the brambles are laden just under the Corno Grande in Abruzzo, it’s a bit of a surprise when it’s been so dry, too dry for even my neighbours’ tomato crop, barely a caldron’s worth of sugo was made this year… maybe we should predict rocket 2012 prices for the jars of the stuff in the shops!
To offset such a gloom here’s a juicy blackberry recipe for adults and those that enjoy Montepulciano d’Abruzzo fresca… whether you are feeling the heat financially in an austere Italy and world or a double whammy of that and temperatures in their late 30Cs that make you want to do anything but cook, this granita is just the perfect antidote! It’s a variation on Vanessa Pruett’s Merlot one but with such a fruity wine as Montepulciano d’Abruzzo I’ve substituted divine Millefiori local Abruzzo honey in place of sugar and added some orange zest.
Blackberry & Montepulciano d’Abruzzo Granita Recipe
600 g Freshly Picked Blackberries
180 ml Water
120 g Honey
120 ml Montepulciano d’Abruzzo
Juice from 1/2 Freshly Squeezed Lemon
Zest from ½ orange
1/2 Cinnamon Stick
Footnote – If you don’t manage to eat all of this do be aware that the notes from the Montepulciano d’Abruzzo fade the longer this remains in the freezer!
Photography © Lucciola.me
Sam is a very lucky midlife mamma to A who is 5 and works as a freelance travel and food web content manager and copywriter. She is currently writing a book 'Abruzzo: Folk and Food', its release date is Winter 2017.
She is the co-founder of the social enterprises: The Abruzzo Blogger Community and Let's Blog Abruzzo.
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