Ingredients
For the blackberry broth:
- 2 pints of fresh blackberries, about 2 ½ - 3 cups (I've never used frozen, but I imagine you could.)
- Water to cover
- ½ cup of sugar (or more, depending on the sweetness of the blackberries)
- 2 tablespoons fresh lemon juice
For the dumplings:
- 1 cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons cold butter, cut into small cubes
- ½ cup buttermilk
- 2 tablespoons brown sugar
- A pint of good vanilla ice cream
Directions
For the blackberry broth:
- Place the berries in a medium saucepan and add enough water to cover the blackberries.
- Stir in the other ingredients. Simmer over medium heat for 15 minutes, tasting for sweetness/acidity along the way.
- Set aside to steep and cool slightly, about 15 minutes.
- Strain using a fine-mesh strainer, and return the strained juice to the saucepan. Heat to a low boil.
For the dumplings:
- Combine the dry ingredients.
- Cut in the butter with your fingers until it resembles a coarse meal. Add the buttermilk, kneading it into a ball.
- Turn the dough out onto a lightly floured surface and roll out to ¼-inch thickness. Cut into strips that measure (roughly) 1 ½ inches wide and 2 ½ inches long.
- Drop the dumplings, one at a time, into the bubbling broth.
- Once all of the dumplings are in, lower the heat slightly and let it simmer at a slow bubble for 10-12 minutes, stirring gently every few minutes.
- Remove from the heat and let it sit for at least 20 minutes to cool and thicken. Serve with a scoop of vanilla ice cream on top.
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