Ingredients
300g blackberry
juice 1 lemon
85g golden caster sugar
300ml double cream
shortbread biscuits, to serve
Method
Mash most of the blackberries with the lemon juice and half the sugar. Whip the cream with the remaining sugar.
Fold the whipped cream and blackberry mix together to make a mauve cream, then tip into a freezer container and freeze until set.
Serve in scoops in glasses, with the shortbread and remaining blackberries on the side.