Redcurrant sorbet

Redcurrant sorbet

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

Prep: 15 mins Cook: 25 mins Plus freezing


Makes 4 small portions
Try this refreshing redcurrant sorbet for an alternative low fat dessert

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal178
  • fat0g
  • saturates0g
  • carbs46g
  • sugars41g
  • fibre4g
  • protein1g
  • salt0.01g
Save to My Good Food
Please sign in or register to save recipes.


  • 450g redcurrant, plus extra for decoration



    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

  • 2 tbsp elderflower cordial
  • 140g golden caster sugar


  1. Remove redcurrants from stems, wash and put in a pan with 2 tbsp water. Bring to the boil, lower the heat, cover and simmer for 5 mins until softened. Push through a sieve to make a purée. Stir in the elderflower cordial and set to one side to cool.

  2. Put the caster sugar in a pan with 300ml/½pt water and leave over a low heat for 5 mins until the sugar dissolves. Raise heat and boil for 10 mins.

  3. Tip redcurrant mixture into syrup and mix. Return to the boil, turn down and simmer for 2 mins. Cool, pour into a container and freeze for 3-4 hrs until frozen. Scoop into glasses and top with redcurrants.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
26th Jul, 2017
Glorious colour and intense flavour! Delicious! I also made white berry sorbet using the same recipe and it was equally delicious. Decorated with a few berries it can look stunning. You need your own fruit bushes though due to the quantity of fruit required for the portions produced.
28th Jun, 2009
This was lovely. The elderflower made it perfect. Wonderful colour.
18th Apr, 2009
Fresh tasting but oh so sweet!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?