Berries

 I write today with stained fingers and tongue from a bounty of berries. The blueberries and raspberries are nearing the end of their season and the blackberries are just beginning to peak, so during this sliver of time where their seasons overlap, berries are plentiful. The blueberries come from two cultivated bushes, but the blackberries and raspberries are wild and the woods surrounding the house are full of them this time of year. I mentioned in my last post how simple it is to freeze berries whole. While I love the ease and versatility of preserving them that way, I decided to use this preservation Monday to try something a little different. The first idea came from my mother-in-law, who found an easy recipe for blackberry frozen yogurt pops in Real Simple magazine that sounded worth a try. I don't have any popcicle molds, so I decided to try freezing them in ice cube trays as mini-pops. I also couldn't help but add a bit of fresh mint.

Berry Yogurt Pops

1 3/4 C plain, full-fat Greek yogurt
4 Tbsp sugar, agave, or honey (I used honey)
3/4 lb blackberries ( I used a combo of blackberries, blueberries, and raspberries)
1 Tbsp fresh mint, chopped

Whisk the yogurt with 2 tablespoons of the sweetener of your choice in a medium bowl.

In a separate bowl, combine the berries with the remaining 2 tablespoons of sweetener and the mint, if using. Mash with a fork until coarsely crushed.

Starting with the yogurt, layer the yogurt mix and the berry mash until your molds are full. Insert a stick and freeze for at least 3 hours.

While preparing the ice cube tray of mini-pops, I had an idea to do something similar with pureed berries, lemon, and mint.

Berrylicious Ice Cubes

2 C fresh berries
1 tsp honey
1 Tbsp fresh mint, chopped
juice from half of a lemon
zest from half of a lemon

Combine all in a blender or food processor, then pour evenly into an ice cube tray. Freeze for 3-4 hours, then pop the cubes out and transfer them to a freezer bag or other freezer-friendly container. Add to lemonade, iced tea, water, or your favorite mixed drink for a fresh burst of berry goodness.

The third and final berry-themed project for the day was to make fruit leather. These will make a great packable snack for lunch or a hike.

Berry Fruit Leather

4 C  fresh berries
juice from half a lemon
zest from half a lemon
1 Tbsp honey (optional)

Puree in a blender or food processor until smooth, then spread in a thin layer, 1/8 to 1/4 inch thick, onto a silicone baking mat, freezer paper, or onto the sheets made for fruit leathers that come with a food dehydrator. Leave an inch-wide border around the edge of your sheet to allow for spreading once the mixture gets warm. They will take 4-8 hours in a dehydrator or oven set to 140 F. You will know they are done when they get somewhat tacky and flexible. Roll the finished leathers between sheets of waxed paper or plastic wrap. You can also dust the finished leather with a fine coat of confectioners sugar before rolling to prevent stickiness.