I love the way the light is different, each time I walk down to Orford Quay.
The apple trees are laden with fruit and we picked blackberries from the garden.
There are so many blackberries around this year and they are earlier than ever. Maybe it’s global warming or simply the effect of a mild winter and warm summer.
Blackberry sorbet is fresh and low fat and doesn’t actually have that much sugar in it for each portion or scoop so it is a relatively low carb pudding as well. I made the puree using a mouli legumes or you could use more elbow grease and push it through a sieve. I didn’t use an ice cream machine to churn the fruit although of course you could if you had one. I just made the sorbet one evening and then set the alarm on the oven to remind myself to take it out the freezer each hour when I whizzed it with a stick blender.
110g granulated sugar
100 ml water
2 tbsp lemon juice
2 tbsp creme de mure (optional)
1. Dissolve the sugar gently in the water and then boil for two minutes. Pour into a jug and leave to cool.
2. Whizz the blackberries in a blender, food processor or with a stick blender to make a puree and then pass through a sieve or mouli legumes to get rid of the seeds.
3. When the sugar syrup is cool, add to the puree with the lemon juice, (and creme de mure) if using. Stir together and then use an ice cream machine to churn and then freeze. Alternatively pour the mixture into a plastic box and put in the freezer. After an hour and half, scrape the frozen sides away from the edge of the box and whizz everything together with a stick blender or mixer to break up any ice crystals that may be forming. Repeat every hour or so until the mixture is frozen but smooth.
4. Take it out the freezer half an hour before serving so that it softens up enough to scoop easily.