Preparation time: 15 minutes, plus freezing
Cooking time: 15 minutes
500 g (1 lb) blackcurrants
150 ml (1/4 pint) water
125 g (4 oz) caster sugar
2 tablespoons lemon juice
1 egg white, lightly whisked
mint leaves, to garnish
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.
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 freezer-proof
container. Cover and freeze until partially set.
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.