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 21⁄2 oz/2 cups) natural yoghurt honey, to taste – optional
Stir the mulberry compote into the yoghurt. Taste and add honey if you think it needs it – 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 1–12 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 (21⁄2 oz/¹⁄³ 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 purée 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’t break down during the cooking process.