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Blackcurrant-Sorbet-SQUARE-1.jpg
45Prep Time
8Serves
Easy

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
8Serves
Easy

Method

  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.

Ingredients

  • 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

Utensils

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

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