This recipe might sound stuffy with a french spice in it. Don’t worry. It’s not (even though if you mix the puree with some goat cheese and use as a topping on a cracker, it does go very well with a dark Bordeaux wine. Very well indeed. For an adult snack of course) even close to stuffy.
Easy to win your heart kinda puree with an almost too tart taste that pairs down into a floral blend. Makes you think of lazy summer days with the sun in your eyes and the babes playing happily outside with you.
I should have given you this recipe at the begining of the summer so you could have had months to plan making this recipe. I’m a bit of a slacker. And I know you wouldn’t have done it anyway.
So now that we are both in panic mode because we have finally figured out that the last of the berries are at the market now, we need to act fast. Are you with me?
Let’s grab a bunch of berries and make this puree. It only takes 8 minutes (just long enough for our wine to breathe). Then come January when all is bleak and cold, we will both pull a couple of these frozen cubes out of the freezer and serve to our little ones. A bit of summertime to warm the soul.
You will thank me later.
Mix and match whatever berries you can find.
Get enough so you can taste test them.
Measure, heat and blend. It is that easy.
Berries + Herbs de Provence
3 cups organic mixed berries
1/8 – 1/4 tsp herbs de provence
Wash and measure out berries. If fresh berries are not available, frozen berries will work just fine. Just make sure to use slotted spoon to discard any excess water. In medium pot, heat berries and spice on medium/low for 5 minutes. Use slotted spoon to transfer berries to blender leaving excess water in pot. Puree until completely smooth. Don’t have herbs de provence, no problem, you can use ginger, thyme, rosemary or cinnamon.
Great served over greek yogurt, oatmeal or mixed into cream cheese for a fresh cracker spread.