Blackcurrant & mint sorbet
- Preparation and cooking time
- Prep: -
- Plus freezing
- More effort
- Serves 4 - 6
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
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.
