Tangy Blackberry Sorbet

1 cup water, 1 1/4 cup white sugar, 450g frozen blackberries, 2 tbsp lemon juice

Bring the water to the boil in a saucepan. Remove from the heat and stir in the sugar until completely dissolved. Pout into a container and refrigerate until chilled, to make a sugar syrup.

Thaw the blackberries and drain excess water. Place in a blender until pureed. Add the puree to the sugar syrup and strain to remove the seeds (may take a few attempts – there are alot of seeds). Add the lemon juice, cover and refrigerate until chilled.

When chilled, place in the freezer until partially frozen (about 90 minutes). Blend in a food processor to create a slushy mixture, which will give the sorbet it’s light fluffy texture. Repeat this process x2. Freeze again before or until you want to eat it.

Serve with biscuits or a light apple sponge cake. Sorbets are refreshing and great as a palette cleanser.


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