Sherbet

Oh my. Wineberries (Rubus phoenicolasius) are everywhere up here. They’re an invasive plant, native to Korea, Japan and China.

The Wineberry is technically not a berry but a hollow cluster of drupelets called an aggregate fruit. Whatever the name, they are delicious, whether on your morning cereal or made into some sherbet to have for dessert after dinner.

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Published by

Brenda Clements Jones

Brenda is a certified Virginia Master Naturalist, a Habitat Defender for Shenandoah National Park, and a devoted fan of Mother Nature. She lives in a cabin in the Blue Ridge Mountains near Shenandoah National Park, and hikes up to the higher elevations of her mountain often to see what nature is up to. Her constant hiking companion is a camera that captures nature as it unfolds through the seasons. It’s her goal to share the natural world around her through her photographs.

2 thoughts on “Sherbet”

  1. they are delicious, whether on your morning cereal or made into some sherbet to have for dessert after dinner.
    I have used these berries to make what the French call a Framboise Liqueur, which is delicious on its own, or on icecream, but can be used by adding it a just a bit to a sparkling wine. In France that is called a Kir Framboise. A Kir is a Cassis (Blackcurrent liqueur) added to real champagne. Enjoy Kir Framboise Virginiensis.

    1. Hi Alfred! Who would have thought that a non-native, invasive berry could provide us with so much yumminess!
      So good to hear from you. Thanks bunches for reading my ramblings!
      Bren

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