A fresh fruit sorbet is a delightfully refreshing culmination to any meal. As a method of preserving the taste of a warm autumn into the depths of winter this simply-made sorbet is second to none. From late August to mid October wild blackberries can be picked from bushes by the side of country roads throughout Ireland. A wet summer followed by a warm, dry autumn will ensure a bumper crop.

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.

Click here A Little Irish Cookbook to buy the book from Amazon.com or here to buy the Appletree Press book from Amazon.co.uk. For more information of the Appletree Press title, click on: A Little Irish Cookbook.

Also from Appletree: A Little Book of Irish Baking. Click here to buy from Amazon.com, or here, for more information

And: The Irish Kitchen. Click here to buy from Amazon.com, here to get it from Amazon.co.uk, or here, for more information.

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