350g fresh blackberries
2g lavender flowers
175g caster sugar
225g water
50g glucose

Heat the caster sugar, glucose and water in a pot until dissolved.
Add the blackberries and lavender and bring to a simmer.
Remove from the heat and cool slightly.

Blend until very smooth, then pass through a strainer to remove seeds.

Chill in the refrigerator overnight.
Mix with a stick blender until combined and churn in an ice cream machine.