Blackcurrant and Mint Sorbet
This Italian dessert sorbet delivers a dramatic and intense flavour experience. The tartness of fresh blackcurrants is perfectly balanced with the cool freshness of mint, all brought together with a simple sugar syrup and a touch of lemon juice. The result is a beautifully vibrant and refreshing frozen treat, ideal for serving after a meal. It requires about 35 minutes of active preparation time and serves six people.
Ingredients
- 200g golden caster sugar
- 200ml boiling water
- 20g pack fresh mint plus some small sprigs, to serve
- 750g blackcurrants
- 4 tbsp liquid glucose
- juice of 2 lemons
- small sprigs of fresh mint to serve
Method
- Create a syrup by dissolving the sugar in the boiling water. Add the mint sprigs and allow them to infuse as the liquid cools, which should take about 15 mins. Remove and discard the mint.
- Place the blackcurrants into the mint syrup along with the glucose. Cook them for about 5 mins until the fruit softens. Blend the mixture in a food processor, then press it through a sieve into a bowl to separate the pips. Mix in the lemon juice and let the purée cool completely.
- Churn the cooled mixture in an ice-cream machine until it reaches a thick, slushy consistency. Transfer it to a freezer container to freeze solid. Alternatively, pour it into a shallow container and beat it 3 or 4 times during the freezing process. Before serving, let it thaw and soften for about 10 mins, then garnish with small mint sprigs.
Nutrition (per serving)
Calories301 kcal
Carbs78 g
Sugars56 g
Fibre7 g
Protein2 g
Sodium32 mg
Recipe details
Skill levelMore effort
CategoryDessert
Cuisineitalian
