400mls sugar syrup*
500g blackberries, fresh or frozen
1 cup water
In a large saucepan stir all ingredients over medium heat until simmering point. Turn heat down, put lid on and simmer for about 3 mins. Turn off heat and let sit for about 10 mins.
Push through sieve into large bowl to remove seeds. Scrape pulp from under sieve. You have to do this several times to get as much juice & pulp out of berries as you can. Discard seeds.
Add a further 1 cup of water to mixture and stir in. Then pour into ice block molds and freeze for 24hrs. Remove from mold by running warm water over mold or putting it into warm water for a few seconds until the ice blocks come out easily.
* Sugar syrup is made by dissolving 1 1/2 cups caster sugar in 2 1/2 cups water. Once cooled it can be stored in the fridge for use at a later time. I use a big jam jar (with lid) to store it in.
You could use other berries for this recipe, we just have a lot of blackberries we can use!