Silver Spoon

Blackcurrant Sorbet

Blackcurrant Sorbet

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.

Preparation Time 30 minutes
Portions Serves 8
Skill Level Easy
Average Rating 0 stars
 

Blackcurrant Sorbet Ingredients

500 grams Blackcurrants
200 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
Mint Leaves small handful
3 tbsp Liquid Glucose (Silver Spoon) Liquid Glucose (Silver Spoon)
2 Lemon juiced
Blackcurrants to decorate
Mint Leaves to decorate
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How to make Blackcurrant Sorbet

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  1. Using a fork, remove the blackcurrants from their strings (reserve a few sprigs for decoration if liked) Place the blackcurrants in a pan with the sugar and mint and simmer gently for 5 minutes until the berries are tender. Press the blackcurrants through a sieve into a bowl, pressing out as much juice as possible
  2. Stir the liquid glucose and lemon juice into the blackcurrant juice. method tip
  3. 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 mins before serving in scoops with a sprig of mint and some berries if liked.
  4. 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.
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