Blackberry sorbet

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If you haven’t already fallen in love with the gorgeous purple hues of this blackberry sorbet, just wait until you taste it!

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Ingredients

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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.
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.

For 8

Use defrosted frozen blackberries if you can’t find fresh. Take the sorbet out of the freezer 5-10 minutes before scooping.