Blackcurrant & mint sorbet

Blackcurrant & mint sorbet

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(5 ratings)

Prep: 30 mins - 35 mins Plus freezing

More effort

Serves 4 - 6
Bursting with dramatic and intense flavours

Nutrition and extra info

  • Freezable

Nutrition: per serving (for 4)

  • kcal301
  • fat0g
  • saturates0g
  • carbs78g
  • sugars56g
  • fibre7g
  • protein2g
  • salt0.08g
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Ingredients

  • 200g golden caster sugar
  • 200ml boiling water
  • 20g pack fresh mint, plus some small sprigs, to serve
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 750g blackcurrants
    Blackcurrants

    Blackcurrants

    black-cuh-rant

    The most intensely coloured and flavoured of all currants, blackcurrants are highly aromatic and…

  • 4 tbsp liquid glucose
  • juice of 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small sprigs of fresh mint, to serve
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

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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Comments (9)

abena_edwards's picture
5

Easy to make and taste great. Not too sweet , just the right amount of mint and the lemon really adds to the flavour. Fruity and refreshing with a zingy hint and that colour! Would definitely make again.

clarabelle14's picture

Could Golden Syrup work as a substitute for glucose in this recipe?

chrissycookie's picture

Absolutely delicious and fabulous colour! I always reduce sugar in recipes so reduced to 150g sugar and omitted glucose syrup. Very happy with end result.

fayewakefield's picture
5

Worked well- gorgeous flavours. Didn't use an ice cream maker- just stirred a couple of times.

mumoftwo123's picture

Lovely recipe, very easy. Left the mint leaves in as they were strained with the blackcurrants anyway. Added 2 tbs of cassis at the end to mine. Delicious!

copernico149's picture

Superb flavour but very rich, used my own blackcurrants from the garden which made a change from jam making.

I have mine with a scoop of vanilla ice cream.

barbaraclaire's picture

Intense flavour, a fabulous way to enjoy this increasingly difficult to find and under rated summer fruit (don't let Ribena take them all). Jam is just too boring. You may enjoy it with a little less sugar, lemon juice is essential.

samiriam's picture
2

Funny cos the previous person found this sorbet very sweet... but for us it was quite the opposite, we had to add loads of sugar syrup to make it sweet enough! Wouldn't make again...

moosepup79's picture
4

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

Questions (1)

Jane Bardgett's picture

Can i make this without the Glucose? as i notice some sorbets dont use it. What does the liquide glucose do, can i replace it with sugar?

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