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45Prep Time

Blackcurrant Sorbet

1 Reviews

About the bake

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 leave it out if you prefer.

45Prep Time


  1. 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.

  2. Step 2:

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

  3. Step 3:

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

  4. 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.

  5. 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.


  • For the Sorbet

    • 500g Blackcurrants
    • 200g Billington's Unrefined Golden Caster Sugar
    • Handful Mint leaves
    • 3 tbsp Liquid glucose
    • 2 Lemons (juiced)
  • For the Decoration

    • Handful Blackcurrants
    • Handful Mint leaves


  • Sieve
  • Saucepan
  • Bowl
  • Ice cream machine (optional)
  • Shallow container (optional)

Nutritional Information

per 95g
  • 143cal Energy
  • 0g Fat
  • 0g of which Saturates
  • 34g Carbohydrates
  • 31g of which Sugars
  • 0.6g Protein
  • 0.03g Salt

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