Blackcurrant & mint sorbet

Bursting with dramatic and intense flavours

  • Prep:35 mins
    Plus freezing
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 301
  • fat 0g
  • saturates 0g
  • carbs 78g
  • sugars 56g
  • fibre 7g
  • protein 2g
  • salt 0.08g


  • 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


  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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