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Blackcurrant & mint sorbet

Bursting with dramatic and intense flavours

  • Prep: 35 mins
    Plus freezing
  • Serves 6
  • More effort
  • Serves 6
  • More effort
  • Calories 301
  • Carbohydrates 78
  • Saturated Fat 0
  • Sugar 56
  • Protein 2
  • Fat 0
  • Fibre 7
  • Salt 0.08

Nutrition per serving

  • Calories 301
  • Carbohydrates 78
  • Saturated Fat 0
  • Sugar 56
  • Protein 2
  • Fat 0
  • Fibre 7
  • Salt 0.08

Ingredients

  • 200g golden caster sugar
  • 200ml boiling water
  • 20g pack fresh mint, plus some small sprigs, to serve
  • 750g blackcurrants
  • 4 tbsp liquid glucose
  • juice of 2 lemons
  • small sprigs of fresh mint, to serve

Method

  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.

  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.

  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.

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