Method
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.
Step 2:
Press the mixture through a sieve into a bowl, pressing out as much juice as possible from the blackcurrants.
Step 3:
Stir the liquid glucose and lemon juice into the blackcurrant juice.
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.
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)
Nutritional Information
per 95g- 143cal Energy
- 0g Fat
- 0g of which Saturates
- 34g Carbohydrates
- 31g of which Sugars
- 0.6g Protein
- 0.03g Salt
Recipe Reviews
Is there not an amount of water missing from this? How do you simmer with no liquid in the first step?
Hello,
There will be a natural amount of water that will come out of the fruit when heated with the sugar to enable it to simmer.
Hope this helps,
Happy Baking!
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)
Nutritional Information
per 95g- 143cal Energy
- 0g Fat
- 0g of which Saturates
- 34g Carbohydrates
- 31g of which Sugars
- 0.6g Protein
- 0.03g Salt