Blackberry sorbet

Ingredients

• 2/3 cup sugar
• 2/3 cup water
• 1 lb blackberries
• 1 1/2 tbsp lime juice (or more/less to taste, can also use lemon)

Instructions

1. 1

   Place the sugar and water in a small saucepan and place over a medium heat. Warm, stirring now and then to dissolve the sugar. You don't need to simmer, just warm enough to dissolve, then remove from the heat and allow to cool to room temperature.

2. 2

   Wash the blackberries well then place in a blender or food processor and blend to break the fruit up well. Press the mixture through a fine strainer, making sure you press through as much of the fruit pulp as you can. Discard the seeds and solids.

3. 3

   Add the strained blackberry puree to the cooled sugar syrup along with the lime juice and stir to combine and mix well. Chill in the fridge for at least an hour (or longer, if possible - overnight is good) so the mixture is well chilled.

4. 4

   Following your ice cream maker's instructions, pour the chilled blackberry mixture into the ice cream maker and churn until it reaches a soft-scoop consistency (around 20 minutes). Then, transfer to a container to freeze until firmer and for longer storage. It will likely need at least two or three hours to firm up. When you are ready to serve, you may need to let it sit a minute to soften slightly before scooping.