Blackberry and Sweet Geranium Sorbet
Sweet Geranium (Pelargonium Graveolens) has a wonderful affinity with blackberries. Fresh mint or lemon verbena leaves could also be substituted – deliciously refreshing.
SERVES
4
PEOPLE
PREP TIME
30
MINUTES
Ingredients
450g (1lb) wild blackberries
75g (3oz) sugar
150ml (5fl oz) water
4-6 large sweet geranium leaves (depending on size)
Method
Put the sugar, water and sweet geranium leaves into a saucepan and bring slowly to the boil, boil for 3-4 minutes. Allow to cool.
Meanwhile, liquidise and sieve the blackberries through a nylon sieve. When the syrup is cold, mix with the blackberry purée, taste, it ought to taste a little too sweet at this stage, but add some fresh lemon juice if it’s cloying. Freeze in a sorbetière for about 20 minutes. Alternatively, put into a freezer until almost frozen, then take it out and break up the crystals with a whisk or in a food processor, return to the freezer and repeat once or twice more. If you do not have a sorbetière you might like to fold half a stiffly beaten egg white into the sorbet to lighten the texture.
Serve a scoop of sorbet on chilled white plates, decorate with whole blackberries and sweet geranium leaves.
