4c Blackberry
1/3 C. Sugar
1 tsp. Lemon Juice

Toss blackberries with sugar and let it sit half a day to overnight. In a non-reactive pan, bring the mixture to a gentle simmer. Puree all ingredients on low speed in your blender; be careful not to grind up the seed. Strain and cool over ice bath.
Anise Hyssop syrup

30g/1oz. Anise hyssop, cleaned and destemmed
¾ C. sugar
I tsp. honey or agave nectar
1 ½ C. water

Bring sugar, honey and water to a boil. While it’s hot, pour it over the cleaned anise hyssop. Let it steep for one hour. Strain anise hyssop and cool the syrup over an ice bath.

Combine cooled puree and syrup together with:

1 tsp. freshly juiced lemon
1/8 tsp. salt

Chill mixture in the fridge at least 3 hours or overnight. Churn it in an ice cream maker. Enjoy with more fresh berries, toasted almond, and fresh whipped cream on top!