This was absolutely BURSTING with flavor. You don't need an ice cream machine (though it helps) to make these ice creams and sorbets. After you make it into a puree, put it into a freezerproof container and keep coming back to stir through it every hour or so to prevent large crystal formation. Eventually, it will freeze together and will be just fine.
Berries are starting to come into season and this is a great way to eat them.
125 g sugar
225 milliliters water
250 g blackberries
25 g liquid glucose
juice of one lime
Put the sugar and water in a saucepan and heat gently to allow the sugar to dissolve, about 4 minutes. Swirl the liquid around the pan to dislodge any crystals still on the bottom, then transfer to a bowl to cool.
Put the blackberries and glucose in a blender with the cooled syrup and the lime juice and process until it is a smooth puree. Pour the puree into a strainer set over a bowl and push the solids through in a circular motion with the back of a ladle. Discard what is left behind in the sieve. Leave the mixture to chill in the fridge for 30 minutes.
Churn using an ice-cream machine. Transfer to a freezerproof container, cover and freeze for 1 hour.
If it is frozen longer and becomes hard, remove lid and transfer to the refrigerator to soften 20 minutes before serving.
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