This recipe was shared in Drift Magazine Volume 6
I love the simplicity of this seasonal recipe, encouraging us out to forage for blackberries then with just a few ingredients and a few minutes on the cooker, it takes very little prep time. As it needs a few hours in the freezer it’s also a great one to prepare in advance for pudding the next day, just remove from the freezer approx half an hour before eating.
Image by John Hersey
Recipe: Blackberry sorbet
Serves 6
Ingredients:
400g blackberries
150ml water
3 tbsp local honey
1 tsp ground ginger
1 vanilla pod, haven both ways
6 mint leaves to decorate
Method:
Place all ingredients except mint in a saucepan and gently heat, simmer for a couple of minutes then remove from heat.
Allow to cool in the saucepan, then remove the vanilla pod.
Place the mixture in a food processor and blend for a couple of minutes.
Pour from food processor through a sieve to remove the pips, into a jug.
Pour into a container and place in freezer overnight.
Remove from freezer to soften half an hour before eating.
Serve with a sprig of mint.