Lavender and blackberry sorbet
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Not only does this lavender and blackberry sorbet by Pascal Aussignac look stunning on a plate, it also packs a beautifully fruity flavour, with the most delicate of floral hints. Keep this blackberry sorbet recipe up your sleeve for the late summer months when blackberries come into season and serve it on its own or with a comforting chocolate pudding.
First published in 2015
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Ingredients
Metric
Imperial
- 250g of blackberry purée
- 2g of lavender
- 185ml of water
- 130g of sugar
SAVE RECIPE
Equipment
- Ice cream maker
Method
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
- 250g of blackberry purée
- 2g of lavender
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