500g mulberries, washed
500ml sugar syrup (250ml of hot water added to 250g castor sugar and stir until dissolved)
1 Mix the fruit and sugar together and place in a saucepan with a tight fitting lid. Place over a low heat and bring to a simmer, stirring often until all the mulberries and strawberries are soft and tender. Cool and then puree in a blender being careful not to overfill. Pass the puree though a sieve discarding any seeds.
2 Add enough of the sugar syrup to balance the tart acidity of the fruit so you get a nice sweet and sour flavour. Tasting all the time, remember not too sweet and not to sour. Cool.
3 Churn in an ice cream/sorbet machine or freeze overnight and using a metal scraper smash up the frozen puree and process in a food processor until it resembles creamy slushy snow. Pour into a suitable container and place covered with greaseproof paper and a tight fitting lid until ready for use. Allow at least 3 hours in the freezer before scooping with an ice cream scoop or alternatively use a large table spoon.