August 21, 2013 by dgarnett2013
- 500g (or as many as you can get) mulberries
- 350g caster sugar
- 150ml water
- 1/2 lemon (or a whole one, if using lots more mulberries)
Combine the sugar and water and bring to the boil in a small saucepan. Turn the heat down to a simmer and cook for about 5 – 10 mins to reduce it to a thick syrup.
Squeeze the lemon.
Pulse the mulberries in a food processor, then strain through a sieve to remove the seeds.
Add the syrup and lemon juice and stir to combine.
Churn in an ice cream machine or freeze in a shallow container, stirring every 1/2 hour or so.
The hand that picked the mulberries.