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Dessert: Blackberry sorbet



400g blackberries

150ml water

3 tbsp local honey

1 tsp ground ginger

1 vanilla pod, halved both ways

6 mint leaves to decorate

Image courtesy of John Hersey


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.


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