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| Ingredients | | 300g blackberries | | 2 heaped tablespoons sugar | | juice of 1/2 lemon | | 250mls water |
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| Blackberry Sorbet |
| 01 / 01 / 05 Alessandra Zecchini |
| Photography by Aaron McLean |
| A real sorbet is made simply with fruit, water and sugar. Too much sugar can leave a bitter aftertaste. I love the tangy taste of the berries in this sorbet, which is suitable as a refreshing dessert, and also as a palate cleanser between mains. Ensure there is as much air as possible in the mixture, either by using an ice-cream maker or by stirring the mixture often. |
Method |
Place the blackberries in a bowl with the sugar and the lemon juice. Leave to stand for a day (or overnight) so that the berries produce plenty of juice.
Place in a blender with the water and mix until light and foamy. Then pour the blended mixture immediately into an ice-cream maker and churn according to the manufacturer's instructions. With an ice-cream maker the sorbet will be ready in 20-30 minutes; eat it straight away if you can, or shape into balls and store for later use.
If you don't have an ice-cream maker pour the mixture into a stainless steel bowl or tin (with a lid) that has been chilling in the freezer for 1/2 an hour. (It's preferable to use a stainless steel bowl but if you don't have one with a lid, you can use a plastic container.) Place in the freezer for a few hours; whisk the sorbet every 20 minutes (or more often if you have time). Keep a fork in the freezer, so it'll be very cold, and use it to scrape off any icy crystals that form on the side of the bowl. Try to whisk in as much air as you can, and if the sorbet freezes too much, use an electric beater. Serves 6.
Tips & Variations:
For a five-minute sorbet, blend 300g of frozen blackberries with two tablespoons of sugar until they become a fine icy powder. Pour into a bowl and beat with a wooden spoon for a minute to make a creamy mixture. Serve. 
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