• About 1½ - 2 lbs of ripe blackberries
• 1¼ kilo / 1½ lb sugar or honey
• 1/8 litre / 1¼ water
• 1/8 litre / 1¼ double cream

METHOD

1. Press the blackberries through a fine sieve until you have about a pint of thick, dark luscious juice. This is rather hard work, and messy, but it gets rid of the pips. Or you can crush them in a clean cloth, and squeeze out the juice. (I prefer this method).
2. Put the honey and water in a saucepan, and bring to the boil.
3. Boil gently for about 3 minutes, being careful not to let it boil over. Leave to cool, and add to the blackberry juice.
4. Lightly whip the cream, and add to the mixture.
5. Pour into bowls suitable for freezing, and freeze until slushy. Then turn into a bowl and beat again with a wooden spoon. Pour into a soufflé dish or similar serving dish and return to freezer. Cover when frozen.
6. To serve, remove sorbet early from freezer to soften a little, so that it can easily be scooped from its dish.