Blackberry sorbet

  • 250g caster sugar
  • 400g blackberries
  • Juice of ½ lemon

  1. Put the sugar in a pan with 250ml water and bring to a simmer, stirring occasionally, until all the sugar has dissolved. Set aside to cool completely.
  2. Put the blackberries and lemon juice in a small food processor or blender and whizz to a purée (or whizz with a stick blender in a jug), then push through a fine sieve into a mixing bowl using the back of a spoon (discard the seeds). Add the cooled syrup and mix until combined. Churn in an ice cream machine until smooth; freeze overnight until solid.
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