Make a syrup by boiling the sugar and water for 4 minutes. Allow it to cool. Sieve or mouli the blackberries and mix with syrup. Beat egg white until it forms soft peaks and fold thoroughly into the blackberry mixture. Put into a dish, cover, and freeze to a mush. Stir and freeze for a further half-hour. Stir again and freeze until set, about 2½–3 hours altogether. This can also be made with wild raspberries.
From Poor Cook by Susan Campbell and Caroline Conran, 1971. A super recipe that everyone I know loved.
© 1986 All rights reserved. Published by Macmillan.