Hawthorn and Blackberry Ice Blocks, Jelly and Pastilles

Late summer in Hawke's Bay means that it's time for both blackberry picking 

& the gathering of hawthorn berries. 

Both are deeply rewarding but also rather challenging to harvest with all those thorns & prickles, providing a great opportunity to slow down & enjoy the experience.

So it's lovely to realise that there are so many delicious things to do with them both. Last summer I came across a brilliant little recipe for "ice pops" over at Learning Herbs. I have adapted the recipe to make use of blackberries, rather than raspberries. It is so worth reading the whole article about reducing inflammation & managing the heat of summer.

To make the basic mix: simmer 1/2 c haws & 1/2 c (or a little less) hibiscus sabdriffa in 2 cups of water in a medium sized pot for around 10 minutes, add 1 cup of blackberries & simmer for another 10 mins. Strain. While still warm add 1/2 c honey & a pinch of salt & stir to dissolve the honey.

When cool stir in 1/2 tin of coconut milk or cream. We prefer Kara coconut cream.

Stir altogether & pour in to ice block moulds. Freeze.

Any extra can be set in to a jelly with gelatine.

Or the same mix can be used to make a larger dessert like below.

Simply take a 1/3 c of the liquid before you've added the coconut cream/milk & add 1 1/2 dessertspoons of gelatine. Stir. Leave to swell for a few minutes. Microwave for 12 seconds & stir to dissolve. Pour the gelatine mix in to the main liquid & stir well. Now mix in the coconut cream.

Pour in to a pretty bowl, small bowls or little jars with lids. Pop in to the fridge. 

Each time we make this fabulously simple dessert it comes out a different colour. It naturally layers itself much like Spanish cream which is fun.

The final option is to make a batch of immune boosting, gut nourishing pastilles: use the same original recipe but leave out the coconut cream & add fresh or dried elderberries.

The amount is a little less so in to a medium pot add 1 1/2 cups water & 1- 1 &1/2 cups of a mix of hawthorn berries, blackberries, elderberries & hibiscus sabdariffa. Simmer gently for 20 minutes. Strain. Add honey to taste.

 Take out a little of the 1 1/2 cups of liquid & add 3 tablespoons of gelatine. We really like Nutra Organics natural gelatine. Pop in to the microwave for 15 seconds (or use a small pot on the stove). Stir to dissolve. Pour the gelatine into the main liquid stirring well. Pour in to moulds or a small tin lined with baking paper. A syringe is a great tool to get the liquid in to small moulds. Leave to set- around 20 minutes. Press out shapes or use a biscuit cutter to make hearts etc, if you'd like to. 

Will keep in the fridge for a couple of weeks. Best left uncovered to deter moulding. One or two eaten each day from late summer into autumn make a delicious seasonal support for old & young a like. 

 

Both pictures by Margaret Tarrant

Katie X

Elderberry Elixir

Elderberry elixir is a glorious thing- so deliciously, fragrant and immune boosting too.

In contrast to the delicate creamy elder flowers with their musky, distinctive fragrance, the berries that ripen through late January and all through February are dark staining and powerful medicine. 

I have made syrups with the elder berries and even tried them raw, but they do not agree with me in that state, so instead, each year, I make an elixir- which is very simple and utterly delicious.

The berries must be as ripe as possible- dark and black, so you have to nab them just before the birds get to them. If they are not quite ripe all over just leave them in a bowl for a day or two & they will soon darken up. 

Remove the berries from their clusters with your fingers or a fork. I don't worry too much about the odd stalk. Fill any sized jar with the berries to around two thirds full, pour in some brandy until  the berries are just covered and then add honey to taste. You'll need a good lot of honey as elderberries have no natural sweetness of their own.

Leave in a cool dark place for a good month to 6 weeks before eating.

So all you need is a jar with a good lid, the elderberries, brandy and honey.

The first year I poured off the elixir and bottled it.
Now I just leave it all in together, as I find the berries are also then edible having been "marinated" nicely and are utterly delicious.
The elixir can then be taken by the spoonful, diluted in to water, fizzy water or added in to a hot drink of fruity tea. Drizzled over ice cream or added in to a berry cheesecake also works very nicely.

The elixir is then ready just in time for autumn and helpful for buoying the immune system as we head in to cooler weather. Elder flowers and berries are lovely medicine and provide useful and unique nutrients too. 

http://bearmedicineherbals.com/another-gratuitous-elderberry-post.html

You can also see how to make a simple elderflower fizz just here.