Sumac blackberries
Sumac is a lemony Levantine berry that turns citrus up to
eleven! It has a mellow and weighty spiced astringency as
opposed to one-dimensional lemon juice tang. Buy nice moist
sumac from a Middle Eastern spice shop and keep it in the
fridge for a long aromatic life. The crimson-purple tint it lends
a  syrup makes it buddy with blackberries beautifully.

Start with the blackberries so they get a long, luxurious maceration
by picking through your bowl (non-reactive, please) of blackberries
and halving roughly a quarter of them.

Be mindful of the starting size of your fruit pieces, as macerating shrinks
pieces to around ¾ of their original size.

Toss gently with the sugar, lemon juice, salt flakes and sumac. Cover
and leave at room temperature for up to 3 hours. Chill if you need to
hold onto them longer.

Makes 500 g (1 lb 2 oz) berries Keeps A few days chilled.

and  syrup.

Takes 5 minutes to mix, 1–3 hours
to macerate.
400 g (14 oz) blackberries
80 g (2¾ oz) sugar
40 g/ml (1½ oz) lemon juice
1 g (⅟ ₃₂ oz/¼ teaspoon) sea salt
flakes
10 g (¼ oz) sumac
Adaptrix
Strawberries
Do this!
Cherries
Do this too! Fresh sweet cherries,
halved and pitted, are also gorgeous
in the citrusy sumac. Add more
sugar for sour cherries.

Nectarines and blood plums
Unbelievably GOOD! Halve, remove
the stone and cut into slices or
nice dice.