Blackcurrant & Mint Sorbet

AuthorGeo FoodsCategory

Ingredients

 200 g golden caster sugar
 200 ml boiling water
 20 g fresh mint
 750 g blackcurrants
 4 tbsp liquid glucose
 Juice of 2 lemons
 · Sprigs of fresh mint, to serve

Preparation

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 minutes. Discard the mint. Cook the blackcurrants in the syrup with the glucose for about five minutes until the fruit is soft. Whizz in a food processor, then strain into a bowl through a sieve, rubbing with the back of a spoon to remove the pips. Stir in the lemon juice and cool. Freeze in an ice cream machine until it becomes a thick slush, then scoop into a freezer container and freeze. Or pour into a shallow freezer container and beat three-four times as it freezes. Before serving, allow to thaw and soften for about 10 minutes, then serve with sprigs of fresh mint.

Related Recipes

Ingredients

 200 g golden caster sugar
 200 ml boiling water
 20 g fresh mint
 750 g blackcurrants
 4 tbsp liquid glucose
 Juice of 2 lemons
 · Sprigs of fresh mint, to serve

Directions

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 minutes. Discard the mint. Cook the blackcurrants in the syrup with the glucose for about five minutes until the fruit is soft. Whizz in a food processor, then strain into a bowl through a sieve, rubbing with the back of a spoon to remove the pips. Stir in the lemon juice and cool. Freeze in an ice cream machine until it becomes a thick slush, then scoop into a freezer container and freeze. Or pour into a shallow freezer container and beat three-four times as it freezes. Before serving, allow to thaw and soften for about 10 minutes, then serve with sprigs of fresh mint.

Blackcurrant & Mint Sorbet

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