Wineberry Sherbet

Wineberry (Rubus phoenicolasius) is an invasive plant, native to Japan, Korea and China. This is what it looks like right now with its red prickly stems and leaves that have white undersides. It grows all over up here in the mountains.

Soon there will be luscious berries. Ruby red. Last year many were collected. They’re best eaten right away since they’re very delicate but some were set aside to be made into a syrup and frozen in order to make a delightful treat.

This morning I whipped up some cream, slowly poured some of that syrup in and churned it up in the ice cream freezer. Tonight after dinner we’ll have Wineberry sherbet. Mmmmmm!

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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 “Wineberry Sherbet”

  1. Brenda, you can also make a delicious liqueur with these Wineberries. Similar what the French do with raspberries to make Fromboise liqueur . The flavor of a wineberry is not as pronounced as a raspberry, but still it is very nice!
    Add a bit in a glass of white wine or pour some over ice cream.

    If you want details how to make this, just let me know!
    Alfred.

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