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.
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.
Press the mixture through a sieve into a bowl, pressing out as much juice as possible from the blackcurrants.
Stir the liquid glucose and lemon juice into the blackcurrant juice.
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.
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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