Ingredients
- 4 plain water and fresh berry pucks
- 560g blackberries
- 180ml water
- 130g sugaer
- 30ml lemon juice
- Pinch of kosher salt
Method
- Fill your molds with 40g berries. Then fill with water to the fill line and freeze for 12 to 24 hours.
- This can be done the day before. In a saucepan, combine 400g berries, 180ml water, 130g sugar, lemon juice and pinch of salt. Bring to a boil, reduce heat to medium-low and simmer for 15 minutes. Puree in a covered blender making sure not to splash up hot liquid. Strain and cool completely.
- Peel and slice your kiwifruit. Add to a bowl and reserve for garnish.
- This recipe does require tempering. Make sure your coarse blade attachment is in place. Shave your ice with frozen berries into a cup or bowl. Top with syrup until ice is coated. Top your ice with kiwifruit for garnish.
