This is an easy recipe for the warmer months. Great for¬†kids¬†when they’re little, and as they grow, an easy recipe for them to learn¬†to¬†make on their own. You can do this with¬†any kind of fruit compote, such as apricot and cardamom.
PREPARATION TIME: 10 minutes, plus overnight freezing
MAKES: 12 ice blocks
500 ml (17 fl oz/2 cups) mulberry compote (see below)
520 g (1 lb 21‚ĀĄ2 oz/2 cups) natural yoghurt¬†honey, to taste ‚Äď optional
Stir the mulberry compote into the yoghurt. Taste and add honey if you think it needs¬†it ‚Äď the mulberry compote already has honey in it, remember. Pour into ice-block¬†moulds, then add paddle-pop sticks and freeze overnight.
PREPARATION TIME:15 minutes, plus 1‚Äď12 hours macerating
COOKING TIME: 30 minutes
MAKES:about 500 ml (17 fl oz/2 cups)
It was mulberry season when Cornersmith first opened, and there are¬†mulberry trees everywhere in Marrickville. They hang over fences and stain the¬†footpaths purple. For a while there they’d¬†pull over every time they saw a fruit-filled¬†tree and make the kids stand on the roof of the car to fill up buckets. Eventually they¬†took to keeping a ladder and buckets in the back of their¬†van for the duration of¬†the mulberry season!
You can¬†make mulberry compote for your milkshakes or¬†serve it on¬†top of muesli. You can also spoon this over ice cream or use it as a¬†sweet braise for pork or gamey meats. It will keep for up to a week in the fridge.
750 g (1 lb 10 oz) mulberries, stems removed
75 g (21‚ĀĄ2 oz/¬Ļ‚ĀĄ¬≥ cup) caster (superfine) or raw sugar¬†juice and finely grated zest of 1 orange
2 tablespoons honey
Put the mulberries into a non-reactive saucepan, lightly crushing them with your¬†hands as you go. Sprinkle over the sugar and mix well, then leave to sit for at least 1¬†hour or up to 12 hours.¬†Add the orange juice and zest to the pan, along with the honey, then place over low¬†heat. Stir until the honey and sugar have completely dissolved, then simmer for 20¬†minutes or until the berries have really broken down. Taste for sweetness, adding¬†more sugar if necessary.
At this stage you can leave the compote as is or pur√©e it with a stick blender for a¬†smoother texture. We tend to blitz this one, as mulberry seeds can often be quite tough¬†and they don‚Äôt break down during the cooking process.