Homemade Kentish Apple sorbet with local blackberry purée and crumble.

Amelia Page

Amelia Page from Invicta Grammar School in Maidstone 2018 winner

I was inspired by the foods of this time of year as apples and blackberries are currently in season and grow locally around Kent.


Rub the fat into the flour, add sugar and then spread out on a baking tray.

Cook in the oven at 200 degrees for 12 minutes, turning half way through.

(Blackberry Purée)
Add blackberries, 1/2 tsp lemon juice and sugar to a food processor and pulse several times until well blended, add additional sugar to taste. Sieve and serve.

(Apple Purée)
Peel, core and chop the cooking apples then place in a pan with a lid.

Cook with a splash of water for around 10 minutes.

Blitz with a hand blender until smooth.

(Apple sorbet)
Place the chopped, peeled apples in a blender with the sugar syrup and lemon juice. Blitz until smooth, then pass through a fine sieve.

2. Churn the mix in an ice cream maker (30 mins), then keep frozen until ready to serve.


(2 portions)
50g flour
25g butter
25g Demerara sugar
1/2 a cup of local blackberries, picked in Kent
1/2 tsp lemon juice
1 tsp sugar
125g Kentish cooking apples, once peeled and cored
2 chopped frozen Kentish Granny Smith apples
230ml sugar syrup
1 lemon juiced
1 green Apple
Handful of local blackberries