Blackberry Sorbet


Sometimes considered a palette cleanser this sorbet is anything but the intro to another course. Full of juicy blackberries and packing a fresh citrus punch. 

Prep Time
Freeze time
8-12 hours (best left overnight)
Blackberry sorbet
  • 300g Tate & Lyle fair trade pure cane caster sugar
  • 300ml water
  • 500g blackberries
  • Juice of 1 lemon and zest
  • Sprig of mint
  • Add your sugar and water to a sauce pan and bring to a simmer, make sure you stir it until all of your sugar is completely dissolved.
  • Set your mix aside to cool completely and add a sprig of mint whilst it’s cooling.
  • Blitz your blackberries in a food processor and sieve. Remove and discard your mint sprig from the cooled syrup before adding your strained blackberries, juice and zest of a lemon to the syrup and combining the two.
  • Add your mix to an ice cream maker and churn until smooth. Add to serving dish or container and freeze overnight.