Blackcurrant & Mint Sorbet

  • 28 May - 03 Jun, 2022
  • Mag The Weekly
  • Cookery


· 200 g golden caster sugar

· 200 ml boiling water

· 20 g fresh mint

· 750 g blackcurrants

· 4 tablespoons liquid glucose

· Juice of 2 lemons

· Sprigs of fresh mint, to serve


Make a syrup by stirring the sugar with the boiling water until dissolved, then steep the mint sprigs in it until cool, about 15 minutes. Discard the mint. Cook the blackcurrants in the syrup with the glucose for about five minutes until the fruit is soft. Whizz in a food processor, then strain into a bowl through a sieve, rubbing with the back of a spoon to remove the pips. Stir in the lemon juice and cool. Freeze in an ice cream machine until it becomes a thick slush, then scoop into a freezer container and freeze. Or pour into a shallow freezer container and beat three-four times as it freezes. Before serving, allow to thaw and soften for about 10 minutes, then serve with sprigs of fresh mint.