Blackcurrant Sorbet
Serves 4
Preparation time: 15 minutes, plus freezing
Cooking time: 15 minutes
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500 g (1 lb) blackcurrants
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150 ml (1/4 pint) water
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125 g (4 oz) caster sugar
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2 tablespoons lemon juice
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1 egg white, lightly whisked
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mint leaves, to garnish
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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 (1/2 pint) blackcurrant puree.
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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.
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3 Add the sugar syrup to the blackcurrant
puree with the lemon juice. Turn the puree into a rigid freezer-proof
container. Cover and freeze until partially set.
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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, garnished with mint.
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