Blackberry Gin

Gin + Blackberry Pâte de Fruit is finally here!

I’m delighted to be using local ‘Terroir’ Gin from St. George Spirits located in Alameda, and organic blackberries from Rodriguez Farms, Watsonville.

This flavor combo proved to be quite challenging— it took me more than 7 test batches—so I really hope you like it 😃

For some reason, once I poured the piping hot and gooey mixture into the confectionery funnel, it would quickly set, so I would only be able to fill a few molds. I kept changing the formula: reduced the amount of sugar and pectin twice, increased the pectin again as the sweeties weren’t unmolding properly, decreased the gin a little (don’t worry, there’s still plenty), and finally, decreased the amount of citric acid…Eureka! That and cooking it to a lower temperature made the trick. I’m not gonna lie, it was a bit frustrating but it was also a good learning curve for future flavors, especially boozy ones.

Anyway, if you’ve read all of that, you are a food geek, so congrats and welcome to the club!

Cheers! 💜 ¡Salud!

***

Update 15/10 : it seems like this flavor was mentioned in this article written by Heather Lim!

— Yami