Bloomin' Brillant Blackcurrant Sorbet

As I've said in an earlier post, I have been kindly given 2 kilos of blackcurrants to mess around with! Having already made something traditional - a crumble come cake slice - I then decided to go a little more experimental.

This sorbet recipe incorporates mint and lemon as well as the blackcurrants, which make it completely refreshing. The weather still seems to be holding out at the minute so enjoy this on its own. Alternatively, serve with something tropical like mango or pineapple.



Bloomin' Brilliant Blackcurrant Sorbet
Serves 6

200g golden caster sugar

200ml boiling water

20g pack fresh mint

740g blackcurrants

4 tbsp liquid glucose (found on the baking aisle)

juice of 2 lemons

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.

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.

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 minutes.