Lavender and blackberry sorbet

PT30M

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Ingredients

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1
Place the water and sugar in a pan and bring to the boil, stirring to dissolve. Remove from the heat, add the lavender and leave to infuse for 10 minutes
  • 185ml of water
  • 130g of sugar
2
Add the blackberry purée and stir to combine before passing through a sieve. Churn in an ice cream maker and store in the freezer until ready to serve
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