Given the warm temperatures we are enjoying, I think it's time to come clean. I have been guilty of hoarding....hoarding these recipes since last summer. If you love to wildcraft, consider gathering these berries for ice cream toppings. I know you won't be disappointed. There are more, many more...and I did sneak a drink or two in as well.
BERRY WILD SYRUPS for MILKSHAKES or SUNDAES
Foxberry Syrup
1 c. foxberries, ½ c. water, 1 c. sugar. Boil and cool. Good over icecream, pancakes, etc.
Wild Cherry Syrup
4 c. black or choke Cherries, ½ c. water. Boil, blend then strain. Return pureé (about 2/3 c.) to pot, add 2/3 c. water, 3/4 c. sugar and a couple of drops of almond flavouring. Reheat and stir until sugar dissolves. Cool and serve over cheesecake, ice cream or pancakes.
Bunchberry Syrup
4 c. bunchberries½ c. water.Boil and mash, sieve pulp. Return to pot and add 1/4 c. sugar, ½ tsp. Salt, 1 tsp. Cinnamon, 1 tbsp. Lemon juice and a sprinkle of nutmeg. Heat and serve hot with pork, or cold over ice cream.
Huckleberry Sauce
Heat 2 c. huckleberries with 1/4 c. water, and 1 c. sugar together until sugar is dissolved. Delicious on pancakes, ice cream or by the spoonful with unpleasant medicine!
Blackberry sauce
- same as for huckleberry sauce. Can strain some or all, to remove seeds.
Sheep Sorrelade
Boil 5 cups of water and 1 cup of sugar and add 1pound of fresh leaves. Boil rapidly for a couple of minutes. Let steep for 2 hours before straining. Strain and chill another 2 hours. Mix with soda water and serve over ice.
As with all wildcrafting endeavours, follow the 5Ps to collecting: plant, part, place, preparation and proper. For a refresher, read my list here.
photo by Martin Thomas, Bunchberries
Foxberries, photo by Eugene Quigley
Huckleberry, Ross Hall
Sheep Sorrel photo by Martin Thomas
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