Blackcurrant & mint sorbet

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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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• samiriam

  13 July 2011

  samiriam rated and commented on this recipe

  

  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...

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• Claire

  23 August 2011

  Claire commented on this recipe

  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.

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• Sooty

  21 September 2012

  Sooty commented on this recipe

  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.

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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

Preparation 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, sugar 56g, salt 0.08 g

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