All Simple Vegetable Recipes

Blackcurrant Sorbet

Blackcurrant Sorbet

Serves 4
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

  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 (1/2 pint) blackcurrant puree.

  2. 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. 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.

  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, garnished with mint.

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