With blackberries heavy on the hedgerows, we wanted to create something that celebrates one of the countryside's finest seasonal ingredients. These sweet yet sharp berries are packed with vitamins, fibre and antioxidants, helping earn their reputation as a modern superfood. Inspired by the classic Bramble cocktail, this recipe captures the rich fruit character of freshly picked blackberries in a fun and versatile way.
Served as an elegant dessert, it makes a perfect end to a summer dinner party. Alternatively, pour into small moulds to create bite-sized jelly cubes or set in shot glasses for blackberry jelly shots that are guaranteed to be a talking point amongst family and friends.
Ease of Making: Easy
Glass Type: Rocks Glass or Old Fashioned
Taste: Autumnal with citrus bringing the bright notes.
Garnish: Fresh Blackberries
Recipe:
- 100ml of Great Bustard Gin.
- 400ml of Sparkling Rose.
- 300g of Blackberries.
- 150ml double cream.
- 60g caster sugar.
- 2tbsp of icing sugar.
- 1 Lime (zest and juice).
- 1 sachet of gelatin.
Method:
- Place 12 blackberries to the side, these will be used in the jelly and to garnish.
- Place caster sugar, 400ml of rose, lime zest, remaining blackberries into a pan and bring to the boil, allow the blackberries to break down.
- As the blackberries start breaking down, turn heat down and add the gin and gelatin. Stir to dissolve the gelatin and take off the heat.
- Strain the liquid through a fine sieve to remove the pulp and into a 1L measuring jug.
- Top the liquid up to 600ml using your sparkling rose and add the lime juice.
- Split the jelly between your glassware or into a cube jelly tray.
- Place a couple of blackberries into the jelly.
- Place into the fridge and chill.
- Once set, mix the cream with the icing sugar and pour across the tops of the jelly and allow to set.
Variations:
- Use Chambord (Raspberry).
- Use Crème de cassis (Blackcurrant).
