Lavender and Blackberry Sorbet
Desserts / Summer / Warren Olds / Serves: 8

250g of fresh or frozen blackberries
2g fresh lavender flower
370ml water
260g sugar


Pascal Aussignac

Place the water and sugar in a pan and bring to the boil, stirring to dissolve.
Remove from the heat, add the blackberries and lavender.
Stir to combine and leave to infuse for 10 minutes.

Pass through a sieve and churn in an ice cream maker.
Store in the freezer until ready to serve.