Heavenly Blue Summer Sauce
250 g blackberries
20 g Almond Meal
40 mls verjuice (or 25 ml apple cider vinegar and 15 ml water
One slice of ginger ( and five cloves of garlic if desired )
Puree the blackberries through a meuli or food mill, and strain the juice.
Press to extract as much liquid as possible. Grind the almonds and ginger in a mortar, then mix with the blackberry juice.
Add the verjuice and strain once more—season with salt to taste.
Warm and pour over any white meat dish. If you wish to put it over meat, I like to add garlic to it (though this is not part of the original intent for the sauce)
Contact with the air should turn the mixture a dark blue