maybe a bit late...... but blackberry gin? Like sloe gin, only with, er, blackberries. Uncooked would be better, but I don't see any reason in principle why cooked shouldn't work.
Or how about straining the syrup for ice-cream saucy goodness?
(Or how about straining the syrup for ice-cream saucy goodness?
Enzyme is powered by sunlight,
Tue 18 Sep 2007, 15:20,
archived)