Make a sugar syrup by dissolving the sugar
in 700ml water over low heat. Once all the
crystals have dissolved, turn up the heat and
boil for 5 mins. Pour into a jug and cool. Melt
the chocolate in a heatproof bowl over a pan
of simmering water or in the microwave on
High for 1-2 mins, then leave to cool.
To make coulis, heat the berries and sugar
in a small pan. Once the fruit breaks down,
take off the heat and rub through a sieve into
a bowl. Add lemon juice to taste. Will keep in
fridge for 1 week, or freezer for 1 month.
Mix the chocolate and sugar syrup together until
Combined and churn in an ice-cream machine.
Remove from freezer 10 mins before serving
scoops in a puddle of coulis.