This fruity sorbet recipe uses golden syrup instead of granulated sugar gives to give it a soft texture. If you can, use blackberries that you’ve picked yourself from the hedgerow – they taste far more intense than the big fat ones you buy in the shops.
- Cooking apples 1kg, (about 3 large ones)
- Blackberries 450g
- Juice of 1 lemon
- Golden syrup 125g
Simply put, the more you whizz it up as it freezes, the smaller the ice crystals will become, and the smoother and silkier the final sorbet will be.
Recipe by Genevieve Taylor.