This recipe is made without cooking the blackberries to keep their vibrant colour and flavour intact – the result is a zingy, tart sorbet that will really refresh your palate this summer
Ingredients
- 300g blackberries
- 150g caster sugar
- a few springs mint, leaves torn
- 2 limes, juiced
Method
- STEP 1
Mix all of the ingredients together along with a pinch of salt, then tip into a freezer-proof container and freeze overnight.
- STEP 2
The next day, defrost the mixture in the fridge until the blackberries are soft (this will take about an hour). Tip the defrosted mixture into a high-powered blender and whizz until completely smooth. Pour into a jug through a fine mesh sieve, then put in an ice cream machine and churn and freeze following manufacturer’s instructions. Scoop the sorbet into bowls to serve.
Content retrieved from: https://www.olivemagazine.com/recipes/baking-and-desserts/blackberry-sorbet/.
