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.
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 after cooling.
Ingredients – 6 items
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Juice of half a lemon
Zest of one large orange
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