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Ingredients
Method
- 275g caster sugar
- 450 blackberries
- 1⁄2 lemon, juice only
- Dissolve the sugar in a saucepan with 275ml of water, bringing to a gentle simmer. Set aside to cool completely.
- Whizz the blackberries and lemon juice to a puree in a food processor, then push through a sieve into a mixing bowl and discard the seeds. Add the cooled syrup, and stir to combine. Churn in an ice cream machine until smooth, or simply pour into a container and freeze overnight, preferably stirring thoroughly after the first 2 hours.
15 mins
6 serving
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