Blackberry and lemon sorbet
1 punnet of blackberries, washed
Juice of 2 1/2 lemon
1. Start by making the syrup. In a saucepan, place the water and sugar and simmer until the sugar has completely dissolved
2. In a blender or with a hand blender, blend the blackberries and lemon juice together. (you can pass this mixture through a sieve should you wish to have a smoother finished sorbet)
3. Once the syrup has completely cooled, place in a plastic tub with a lid and place in the freezer. With a folk, every hour or so give the mixture a stir to get rid of any ice crystals until the sorbet has fully frozen.
4. Serve and enjoy
If you feel the sorbet is a little too lemony, just add less of the juice.