Blackcurrant & mint sorbet

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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.

Per serving (for 4)

301 kcalories, protein 2g, carbohydrate 78g, fat 0 g, saturated fat 0g, fibre 7g, salt 0.08 g

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• Moosepup

  26 December 2007

  Moosepup rated and commented on this recipe

  

  Beautiful colour and easy recipe, but this sorbet is very, very sweet - consider yourselves warned!

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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

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Difficulty and servings

Serves 4 - 6

Preperation and cooking times

Prep 30 35 mins

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

Per serving (for 4)

301 kcalories, protein 2g, carbohydrate 78g, fat 0 g, saturated fat 0g, fibre 7g, salt 0.08 g

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