Base Recipe


Sugar – 10% of weight of blackberries

Stew over a low heat for approximately 20 minutes until fruit is soft and juice has run.  Measure quantity of juice. Yield of juice varies but is generally about half the weight of the original fruit.


Starting with 1.2Kg blackberries makes 6-8 servings.

Add the juice of a small lemon for every 600ml blackberry juice.  As Hugh Fearnley-Whittingstall says – when making sorbet the mixture should be a little too sweet and a little too sour.  Adjust amount of using icing sugar if needed.

Churn in an ice cream maker and then chill for several hours or until needed.


Starting with 1.2Kg blackberries makes 6-8 servings.

Adjust the flavour of the juice with lemon juice to taste while the juice is still warm.

Remeasure the quantity of liquid and add enough sheet gelatine (that has been softened in cold water) to set the quantity you have.

Cool and then chill for several hours before serving.

Ice lollies

A smaller quantity will be needed and it will obviously depend on the size of your moulds but approximately 200ml juice will make about three ice lollies.

Add a dash of lemon to the cooled juice to taste.  Then add 15% water e.g. add 30ml water to 200ml blackberry juice.

Pour into ice lolly moulds and chilled for several hours before serving.