Blackcurrant & mint sorbet

Blackcurrant & mint sorbet

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins - 35 mins Plus freezing

Skill level

Moderately easy

Servings

Serves 4 - 6

Bursting with dramatic and intense flavours

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (for 4)

kcalories
301
protein
2g
carbs
78g
fat
0g
saturates
0g
fibre
7g
sugar
56g
salt
0.08g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, August 2004

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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.

fayemunro's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

Questions

Tips