Blackcurrant sorbet is surprisingly easy to make, and even easier to eat when you add a little cassis to the mixture for good measure! This low fat dessert recipes takes just a few minutes to put together before it’s ready to go into the freezer to set.
It’s delicious on its own but if you fancied a more decadent dessert this simple sorbet is wonderful accompaniment to other puddings, lending a refreshing note to the end of any meal.
If you’re making this as a dinner party pudding then the easiest way to go about serving it up is to pre-prepare your sorbet into scoops. Allow it to soften a little before scooping into balls and arranging on flat tray. Pop the tray back into the freezer and then it comes time to serve all you’ll have to do will be to serve them up onto plates, bowls or glasses.
- 200g (7oz) caster sugar
- 1 x 20g packet fresh mint, leaves stripped from the stalks
- 200ml (7fl oz) boiling water
- 750g (1lb 10oz) blackcurrants
- 2tsp liquid glucose (available from most supermarkets or chemists)
- juice 2 lemons
- 2tbsp cassis
Place the sugar and mint in a bowl, pour over the boiling water and stir until the sugar has dissolved. Allow the mint to steep until the syrup is cool, then discard the mint.
Cook the blackcurrants in the syrup with the liquid glucose for 5 minutes, until the fruit is soft. Purée the blackcurrants in a food processor, then strain through a sieve, rubbing with the back of a spoon to remove the skins and pips. Add the lemon juice and cassis.
Cool-freeze in an ice-cream machine (following the manufacturer’s instructions), until it becomes a thick slush, then scoop into a freezer container and freeze. If you don’t have an ice-cream machine, pour the blackcurrant mixture into a shallow freezer container. Beat the mixture three or four times as it freezes. Before serving, let the sorbet soften in the fridge for 10 minutes.