Blackcurrant & mint sorbet

Blackcurrant & mint sorbet

  • Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep: -
    • Plus freezing
  • More effort
  • Serves 4 - 6

Bursting with dramatic and intense flavours

  • Freezable
Nutrition: per serving (for 4)
HighlightNutrientUnit
kcal301
fat0g
saturates0g
carbs78g
sugars56g
fibre7g
protein2g
low insalt0.08g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.9 ratings
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