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Three glass dishes filled with blackcurrant sorbet scoops and topped with blackcurrants and mint leaves. Tried & Tested

Blackcurrant sorbet

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This is the perfect way to use up a glut of blackcurrants – fabulously refreshing and so beautiful, it makes the perfect summer dessert. The fresh mint compliments the blackcurrants but omit if you prefer.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:8
  • Skill level:easy

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Ingredients

For the sorbet

  • 500g 17⅝ oz Blackcurrants
  • 200g 7⅛ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • Mint leaves handful
  • 3tbsp 3tbsp Liquid glucose
  • 2 2 Lemon(s) juiced

For the decoration

  • Blackcurrants a handful
  • Mint leaves a handful

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Using a fork, remove the blackcurrants from their strings. Place the blackcurrants in a pan with the sugar and mint and simmer gently for 5 minutes until the berries are tender.

    Ingredients for this step

    • 500g 17⅝ oz Blackcurrants a handful
    • 200g 7⅛ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • Mint leaves a handful
  2. Classic mode Step 2

    Press the mixture through a sieve into a bowl, pressing out as much juice as possible from the blackcurrants.

  3. Classic mode Step 3

    Stir the liquid glucose and lemon juice into the blackcurrant juice.

    Ingredients for this step

    • 3tbsp 3tbsp Liquid glucose
    • 2 2 Lemon(s) juiced
  4. Classic mode Step 4

    Churn the blackcurrant puree in a ice cream machine for about 20-30 mins until thick and smooth. Freeze overnight. Remove from the freezer 10 minutes before serving in scoops with a sprig of mint and some berries if liked.

    Ingredients for this step

    • Blackcurrants a handful
    • Mint leaves a handful
  5. Classic mode Step 5

    If you do not have an ice cream machine, freeze in a shallow container and mix well with a fork every hour or two to break up the ice crystals.