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Ingredients

315g (1 1/2 cups) caster sugar
375ml (1 1/2 cups) water
520g (4 cups) fresh mulberries, stalks removed
2 tablespoons creme de cassis (optional)

Method

Step 1 Stir the sugar and water in a saucepan over medium heat for 2 minutes or until sugar dissolves. Simmer for 3 minutes to thicken slightly. Add the mulberries and liqueur, if using. Set aside for 5 minutes to cool slightly.
Step 2 Use a stick blender to blend until smooth. Strain through a fine sieve into a jug. Cover. Place in the fridge overnight to chill.
Step 3 Transfer the mulberry mixture to an ice-cream machine and churn following manufacturer’s instructions until the desired consistency.

Mulberry sorbet

How to make Mulberry sorbet

Ingredients

Method