Blackberry fridge soup

• 1kg very ripe blackberries
• 400g sugar

Mix the blackberries and sugar together and leave to macerate for 2 hours.

Pass through the fine setting of a mouli over a large pan until you are left with a dry pulp of seeds and a pan full of deep purple liquid.

Wrap the seeds pulp in a square of muslin, tie off and drop it in the pan.

Boil the liquid hard for 15 minutes until thickened somewhat (it won’t get to jam consistency)

When cool enough to handle, squeeze as much as you can out of the muslin seed ball and mix into the rest of the liquid.

Either store in sterilised jars, or in the fridge for a week or so.

This makes a very nice sorbet FYI