Driscoll's® Sweet Blackberries are prized for their wonderfully natural, sweet flavour. Grown throughout the UK by our selected growers each berry is handpicked at the peak of ripeness to ensure the best flavour is captured in every single berry. We are so passionate about our blackberries that only 1% of the initial seedlings make it to our farms!
In contrast to the traditional hedge grown blackberries Driscoll’s® Sweet Blackberries are perfect for snacking on due to their full bodied sweeter flavour but also versatile enough to compliment both sweet and savoury dishes or to add a twist to canapes and drinks.
As well as being great tasting Driscoll’s® Sweet Blackberries pack a nutritional punch, containing Vitamins C , E and K as well as fibre and protein2. The blackberry is a drupelet, or a cluster of fruits and the seed inside each drupelet contributes to the berry’s nutrient value.
Studies show blackberries have one of the highest antioxidant contents per serving of any food tested. In a 2006 study published in The American Journal of Clinical Nutrition1, scientists indicated that blackberries’ antioxidant content of 5.75 millimoles per serving was far above that of other foods. This means that regular consumption of blackberries may have a positive impact on health, athletic performance and disease risk.
Their dark colour ensures blackberries have one of the highest antioxidant levels of all fruits. Antioxidants are known for lowering the risk of a number of cancers – but to get maximum benefit blackberries should be eaten whole and as nature intended!
Store your sweet blackberries in the fridge and just before eating rinse gently with cool water. Ideally let the berries reach room temperature to enjoy their full flavour.
Our growers live and breathe berries – most are family farms that have been passed down the generations with the benefit of many years of experience in growing and harvesting the perfect berries.
Lutton Farm is a family run farm on the Cambridgeshire and Northamptonshire border. The family have been growing berries for over 50 years, with currently three generations of the Long family managing the business. The farm focuses on flavour and quality and have a solid reputation of consistently supplying top quality fruit. Lutton Farm were one of our first innovative growers producing Driscoll’s® Sweet Blackberries.
Located in the fertile Vale of Strathmore, Perthshire the traditional berry growing area in Scotland, Colbeggie farm is owned by Andy Barrie the third generation of his family to do so. The farm has the benefit of long summer daylight hours with a moderate temperature which enable the Sweet Blackberries to produce their natural sugars. The farm has specialised in growing berries for the last 25 years and maintains quality by organising pickers in small groups with a dedicated supervisor.
Clock House Farm has several sites across Kent including a recently established glasshouse dedicated to Sweet Blackberry growing. As part of the community Clock House Farm regularly host local schools and youth groups enabling them to learn first hand how berries are grown. Father and son team, Robert and Oli Pascall use dedicated picking teams for harvesting sweet blackberries ensuring that the fruit is picked at its optimum flavour.
Taste of London Festival, Regents Park 14 – 18 June.
Come and see us at stand D5 to sample the true taste of summer!
2 Ounces tequila, Casa Noble
1/2 Oz. natural sour mix
2 Ounces brut Champagne or sparkling wine
10 rosemary needles
3 Driscoll's® Blackerries, plus 1 for garnish
By muddling the blackberries with rosemary this refeshing cocktail gets a full-bodied punch. Mixed with sour mix, tequila and topped off with fizzy sparkling wine, you'll definitely want to make a large batch of this blackberry cocktail recipe.
Muddle the rosemary and berries well in a cocktail shaker. Add the sour mix, tequila and ice. Shake until well-chilled. Strain into a small Champagne or sparkling wine. Garnish with the remaining blackberry.
130g plain flour
7 Tablespoons unsalted butter, cut into tablespoons, at room temperature, plus more for the pans
85g cream cheese, cut into tablespoons, at room temperature
Pinch of salt
1 Tbsp. pure maple syrup, preferably Grade B
4 bacon slices, preferably maple cured
Freshly ground black pepper
2 Tablespoons sunflower oil
2 medium yellow onions, chopped
Salt and freshly ground black pepper
170g Driscoll's® Sweet Blackberries
2 Tablespoons fresh sage, very thinly sliced
This extraordinary bite-sized appetizer has three easy, make-ahead components that are assembled just before serving. The salty and sweet combination is delicious. If you want a special hors d'oeuvre for a brunch, try these tartlets.
Combine the flour and salt in a food processor fitted with the metal chopping blade and pulse to combine. Add the butter and cream cheese and pulse about 10 times, until the mixture begins to clump together. Gather up the dough and shape into a thick disk. Wrap in plastic wrap and refrigerate until chilled and easy to handle, about 2 hours.
Preheat oven to 400ºF. Position oven rack in the center of the oven.
Butter two 12-cup miniature muffin pans. Divide the dough into 24 balls. One at a time, place a ball of dough in a muffin cup, and use your fingers to press it firmly and evenly up the sides to make a pastry shell. (A wooden tart tamper, available at kitchenware stores and online, can help the job go quickly.) Pierce the shells with a fork. Freeze for 5 minutes.
Place in oven and bake until the shells are golden brown, about 10 to 12 minutes. (The shells will shrink during baking.) Let cool in the pans for 5 minutes. Carefully remove from the pans and cool completely. (The pastry shells can be stored in a covered container for up to 1 day.)
Keep the oven at 400°F.
Arrange the bacon in a single layer on a large rimmed baking sheet. Bake until the bacon is crisp and golden brown, 15 to 20 minutes. Carefully pour off the fat from the baking sheet. Brush half of the maple syrup over the bacon strips. Return to the oven and bake until glazed, about 2 1/2 minutes. Remove from the oven and flip the bacon over. Brush the other sides with the remaining syrup and grind the pepper on top to taste. Bake again until glazed, about 2 minutes longer. Transfer the bacon to a chopping board and let cool slightly. Cut each strip of bacon crosswise into sixths to make 24 equal pieces and let cool. (The bacon can be kept at room temperature for 2 hours.)
Heat the oil in a large frying pan over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until very tender and golden brown, about 30 minutes. Season with salt and pepper. (The onions can be prepared 4 hours before serving. Reheat over low heat.)
Spoon warm onions into tart shells.Top each with 2 or 3 blackberry pieces, and stand the bacon between the berries. Sprinkle with the sage and serve.
350g Single Cream
1 Tsp vanilla extract
1/2 Tsp almond extract
Day old Brioche loaf
200g Driscoll's® Sweet Blackberries
6 Tablespoons flaked almonds
Softened unsalted butter, for custard dishes
6 large eggs
Grated zest of 1/2 orange
Whipped cream or vanilla ice cream for serving (optional)
ndulgent is hardly the word for this wonderful dessert; but fresh blackberries work wonders with cutting its richness. Flavorful egg bread is soaked in a custard spiked with almond extract and orange zest. Delicious on its own, it's even better with a dollop of whipped cream or vanilla ice cream.
Preheat the oven to 160F. Lightly butter six 10-ounce custard dishes or ramekins.
Heat Single cream in a saucepan over medium heat until simmering.
Whisk togerther eggs, sugar, vanilla, almond extract and orange zest in a large bowl. Gradually whisk in the warm cream. Add cubed bread and let stand, stirring occasionally, until some of the custard has been absorbed, about 10 minutes. Divide blackberries evenly among custard dishes, about 5 berries per dish. Spoon equal amounts bread mixture into the dishes. Sprinkle each with 1 tablespoon almounds.
Bake until puddings are evenly puffed and a knife inserted in the center comes out clean, about 40 minutes. Let stand 10 mintues, top each with whipped cream, if using, and sprinkle with remaining sugar. Serve warm.