Preparation:
Clean the blackberries thoroughly and remove stalks. Liquidise the fruit in a blender and strain through a sieve. Dissolve the sugar in the water and boil for about 5 minutes to make a syrup. Add the blackberries and boil for a further minute. When the liquid has cooled, fold it into stiffly-beaten egg whites. Freeze in an ice-cream machine or in ice cube trays in the freezer compartment of a fridge. If the latter is used, the mixture should be stirred about once an hour to prevent large ice crystals developing. |
