Blackberry Sorbet
450g blackberries
150 ml water
150 g sugar
Juice of 2 lemons
Put the blackberries pan with the sugar and water and bring to the boil, simmering for about 2-3 minutes until the water has turned a wonderful deep purple colour and they have started to release their juice.
Allow the juice to cool a bit and then liquidise in a blender or food processor (or just push through a sieve).
Strain to remove the seeds and debris.
Once the juice is completely cooled then the lemon juice.
Cover and chill.
When cold, either pour into your ice cream machine or pour into a shallow plastic container and put in the freezer. Take it out every hour and break up the ice crystals formed around the edge with a fork until it’s the consistency of a Slush Puppy – about 4 stirrings – and then put it back in the freezer to firm up.
Take it out about 20 mins before you want to eat.
You could also add a splash of alcohol (a splash is 2 tablespoons)
Tags: Blackberries, Food, recipe