Home > Christmas > Dessert and Pudding > Blackcurrant Sorbet

Blackcurrant Sorbet

Image of Blackcurrant Sorbet

500 g/1 lb blackcurrants
150 ml/ pint water
125 g/4 oz caster sugar
2 tablespoons lemon juice
1 egg white, lightly whisked
Mint leaves, to garnish


Serves: 4


1 Place the blackcurrants in a saucepan with 2 tablespoons of the water and simmer until tender. Rub through a sieve: there should be 300 ml /½ pint blackcurrant purée.

2 Place the sugar and the remaining water in a saucepan and heat gently, stirring constantly, until dissolved. Bring to the boil and simmer for 5 minutes. Leave to cool.

3 Add the sugar syrup to the blackcurrant puree with the lemon juice. Turn the puree into a rigid freezerproof container. Cover and freeze until partially set.

4 When the sorbet is half frozen, fold in the egg white. Freeze until firm. Transfer the sorbet to the refrigerator 10 minutes before serving to soften a little. Serve on chilled plates.

Preparation time: 15 minutes, plus freezing
Cooking time: 15 minutes

Related food category: