Blackberry Coulis

• 300 g Blackberries
• 30 ml Sugar syrup
• Icing sugar

Cook the blackberries and sugar syrup in a heavy-based pan for 5 minutes over a low heat. Blend to a purée in a food processor and pass through a fine sieve. Add icing sugar and a squeeze of lemon to taste. Thin with a little mineral water if the purée is too thick. Refrigerate the blackberry coulis until ready to use.