raspberry and blackberry sorbet

raspberry and blackberry sorbet
1 3/4 cups water
1 1/2 cups sugar
2 cups raspberries
2 cups blackberries
juice of 1 lemon
makes approx. 4-6 servings

1. whiz up the blackberries and raspberries in a blender.
2. combine sugar and water in a saucepan. bring to the boil and allow to simmer for 5-6 minutes.
3. add sugar & water and lemon juice to the blender; mix.
4. sieve the mush to get rid of seeds, or leave them in if you prefer! when sieving, you’ll need to push the mush through with the back of a metal spoon.
5. chill until cold (about 2 hours).
6. place in freezer. stir once per hour to avoid large crystals. it will take at least a day to freeze completely. enjoy!

or, eat it how i do with rich hot chocolate sauce and praline.

for the chocolate sauce:
25g vegan cooking chocolate, chopped (70% cocoa at least)
1 tbsp soy milk
1 tsp agave nectar or maple syrup
serves 1-2

1. pour soy milk into a small saucepan and bring to the boil. remove from heat.
2. immediately add chocolate and stir until melted.
3. add your choice of syrup and stir until blended.

pour immediately over sorbet; sprinkle with praline or chopped roasted hazelnuts.

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