Blackcurrant & mint sorbet
- Preparation and cooking time
- Prep: -
- Plus freezing
- More effort
- Serves 4 - 6
Skip to ingredients
- 200g golden caster sugar
- 200ml boiling water
- 20g pack fresh mintplus some small sprigs, to serve
- 750g blackcurrants
- 4 tbsp liquid glucose
- juice of 2 lemons
- small sprigs of fresh mintto serve
Nutrition: per serving (for 4)
- kcal301
- fat0g
- saturates0g
- carbs78g
- sugars56g
- fibre7g
- protein2g
- salt0.08glow
Method
step 1
Make a syrup by stirring the sugar with the boiling water until dissolved, then steep the mint sprigs in it until cool, about 15 mins. Discard the mint.
step 2
Cook the blackcurrants in the syrup with the glucose for about 5 mins until the fruit is soft. Whizz in a food processor, then strain into a bowl through a sieve (not nylon), rubbing with the back of a ladle or spoon to remove the pips. Stir in the lemon juice and cool.
step 3
Freeze in an ice-cream machine according to manufacturer's instructions until it becomes a thick slush, then scoop into a freezer container and freeze. Or pour into a shallow freezer container and beat 3 or 4 times as it freezes. Before serving, allow to thaw and soften for about 10 mins, then serve with sprigs of fresh mint.
