For a light end to a meal, sorbet is ideal, and it keeps for up to a month in the freezer. Fresh blackberries give an intense flavor and color, and the elderflower adds a refreshing note.
Serves 4
Special equipment
2 freezerproof containers: large and shallow, about 21⁄2 quart (2.8 liter) capacity; smaller and deeper, 1 quart (1–1.2 liters) capacity
2⁄3 cup (175 g) granulated sugar
1 lb 5 oz (600 g) blackberries, plus a few extra to serve
3 tbsp elderflower cordial
1 tbsp lemon juice
1. Put the sugar and 11⁄4 cups (300 ml) of water into a large pan and heat gently over low heat until the sugar dissolves, stirring occasionally with a wooden spoon. Increase the heat and bring to a boil. Boil fairly rapidly for 2 minutes over medium heat.
2. Add the blackberries, and when the liquid gently bubbles reduce the heat and simmer for about 2 minutes to soften. Remove from the heat and let cool. Pour the mixture into a food processor and process to a thin purée. Sieve the mixture into a bowl. (See Make a smooth, fruity mixture.)
3. Stir in the elderflower cordial and strain the lemon juice into the bowl. Let stand until completely cold. (The sorbet mixture can be made up to a day ahead and kept covered in the fridge.)
4. Pour the mixture into the large container, cover, and freeze for 2–3 hours. Spoon the partially frozen mixture into a food processor and process. Transfer the puréed mixture into the smaller container, cover, and freeze for about 8 hours or overnight. (See Check the consistency.)
5. About 30 minutes before serving, transfer the sorbet to the fridge to soften slightly. Serve in scoops topped with a few extra blackberries.
BLACKBERRY AND ELDERFLOWER SORBET
KEYS TO PERFECTION
Make a smooth, fruity mixture
1 As soon as the blackberries have softened slightly, take the pan off the heat. They need to be soft enough to purée, but not so soft that they break up and start to lose their color and flavor.
2 Sieving the base will give you a super-smooth texture. Place a small, fine-mesh sieve (ideally nylon) over a bowl and press the fruit through with the back of a wooden spoon. Discard the seeds and pulp left in the sieve.
Check the consistency
After the first freeze, the sorbet should be turning mushy. Processing the mixture will break down the ice crystals and the sorbet will be smooth, thick, and slushy. After the final freeze, it will be firm.