Ingredients (serves 8)

• 1/2 cup / 120 ml water
• 1/2 cup + 2 tablespoons / 125 g granulated sugar
• 1 lb / 450 g blackberries (hopefully, freshly and personally picked)
• Fresh citrus juice: 3 tablespoons / 45 ml orange juice OR 2 tablespoons / 30 ml Meyer lemon juice + 1 tablespoon / 15 ml orange juice OR 2 tablespoons / 30 ml lemon juice

Instructions

Make the syrup

Bring water to a boil. Put sugar in a jar and pour on it the water. Stir well, then let cool.

Prepare the blackberries

Rinse the berries delicately, drain and spread on a cotton kitchen towel to dry out a bit.

Place berries in a non-reactive saucepan and pour the syrup on them. Bring to boiling point, then simmer for 2-3 minutes. Remove pan from heat and let cool for a few minutes, then liquidize in a food processor or blender. Be very careful when pouring the boiling mixture.

Pour into a sieve (mesh strainer) set over a bowl and stir with a wooden spoon to help the pulp go through the mesh. With a flexible spatula, scrape the surface of the mesh on the side that faces the bowl. When after a good stir and scraping, there is nothing on the spatula, it means you have extracted all the goodness you could from the blackberry purée.

Let cool, then stir in the citrus juice. Cover and refrigerate for several hours until thoroughly chilled.

Make the sorbet

Place a 5-cup / 1.2 l storage container in the freezer. Start the ice cream maker and pour the blackberry purée in it. Churn until the sorbet is firm enough to serve.

Stop the machine. With a spatula, scrape the sorbet into the container previously frozen, stir a couple of times, then serve immediately.

The sorbet is at its best when freshly churned. If any sorbet is left over, place it in a lidded container, cover the surface with waxed paper, seal, label and freeze. Let the sorbet soften in the refrigerator before serving it.

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