Blackcurrant & mint sorbet
- Good Food team
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Serves 4 - 6
More effort
Prep: 30 mins - 35 mins
Plus freezing
A star rating of 4.5 out of 5.18 ratingsRate
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Bursting with dramatic and intense flavours
Freezable
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Clafoutis
A star rating of 4.6 out of 5.74 ratings
Ingredients
Nutrition
Units:
MetricUS
-
200g golden caster sugar
-
200ml boiling water
-
20g pack fresh mint
plus some small sprigs, to serve
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750g blackcurrants
-
4 tbsp liquid glucose
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juice of 2 lemons
-
small sprigs of fresh mint
to serve
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Nutrition: per serving (for 4)
-
kcal301
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fat0g
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saturates0g
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carbs78g
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sugars56g
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fibre7g
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protein2g
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salt0.08g
low
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Method
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step 1
Make a syrup by stirring the sugar with the boiling water until dissolved, then steep the mint sprigs in it until cool, about 15 mins. Discard the mint.
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step 2
Cook the blackcurrants in the syrup with the glucose for about 5 mins until the fruit is soft. Whizz in a food processor, then strain into a bowl through a sieve (not nylon), rubbing with the back of a ladle or spoon to remove the pips. Stir in the lemon juice and cool.
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step 3
Freeze in an ice-cream machine according to manufacturer's instructions until it becomes a thick slush, then scoop into a freezer container and freeze. Or pour into a shallow freezer container and beat 3 or 4 times as it freezes. Before serving, allow to thaw and soften for about 10 mins, then serve with sprigs of fresh mint.
Recipe from Good Food magazine, August 2004
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A star rating of 4.5 out of 5.18 ratings
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