2 lb raspberries / redcurrants / blackcurrants / blackberries
1 pint 12 fl oz (4 cups) water
12 oz castor sugar
1.Pour the water into a heavy-bottomed pan, and add the sugar. Heat gently, stirring from time to time, until the sugar has dissolved. Increase the heat, and boil (but not too fiercely) for twenty minutes. Leave till cool.
2.Place the berries in a bowl and mash with a potato masher, or a fork. Tip this mixture into a very fine sieve, or strainer, set over a large bowl.
3.Using a wooden spoon, press the juice out of the berries into the bowl beneath. Once you have about 12 fl oz of thick fruit juice (about two cups), discard the fruit pulp left in the sieve.
4.Pour the fruit into a medium-size plastic container, stir in the cooled sugar syrup and freeze overnight.
5.Next day, take the frozen fruit juice from the freezer, and leave to soften for about ten minutes. Cut into large chunks with a sharp knife.
6.Blend until thick and smooth, using a hand-held blender, or a liquidizer. The colour of the sorbet will become lighter. Smooth with a knife, or spoon, and freeze until hard.