The husband returned from the organic berries stall at the farmers market with our usual buy of half a box of strawberries and also a load of blackberries. I love blackberries but I’m the only one in the house who eats them. And I’m sure you know that they don’t keep very well.

So what to do with them?

It felt too hot to make a crumble or pie.

Muffins?

Not really. I would end up having to eat them all.

So somehow my thoughts turned to sorbet. I don’t own an ice cream maker but I remember seeing somewhere that sorbet could be done without a machine. Something to do with a sheet pan and some scraping.

I finally settled on this recipe from King Arthur Flour. It’s a recipe for strawberry sorbet though so I had to do some adapting.

I had about 3 cups of fresh blackberries but felt that with the sieving of the seeds it needed more berries so I also added about 1 cup of blueberries.

I kept the simple syrup ratio of water to sugar at about 1 cup water to just under 1 cup sugar.

And also the 1/3 lemon juice – I also added the zest of half the lemon to the berries before I whizzed them with the immersion blender.

Then followed the recipe instructions of freezing and letting it sit for two hours or so and stirring it around every hour or so. And about 4-5 hours later it was nicely set.

I put the sorbet in a Tupperware box and we are still eating it a few days later!

It’s really refreshing on a hot day.

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