- August 2017
- Serves 6-8
- Hands-on time 15 min, plus cooling and overnight freezing
If you haven’t already fallen in love with the gorgeous purple hues of this blackberry sorbet, just wait until you taste it!
- Dairy-free recipes
- Gluten-free recipes
- 0.1g (no saturated)
- 33.7g (33.7g sugars)
- 250g caster sugar
- 400g blackberries
- Juice of ½ lemon
- 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.
Use defrosted frozen blackberries if you can’t find fresh. Take the sorbet out of the freezer 5-10 minutes before scooping.
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