Dessert: Blackberry sorbet

SERVES 6


INGREDIENTS:


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


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.


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