Blackcurrant Sorbet

You don’t need an ice-cream maker to make sorbet. You can make Blackcurrant Sorbet with a tub and a whisk!

Nutrition Facts

Servings: per 100 g (3½ oz)

Amount Per Serving % Daily Value*

Calories 142 7%

Calories from Fat 2

Total Fat 0.3g 0%

Saturated Fat 0.0g 0%

Unsaturated Fat 0.1g

Trans Fat 0.0g

Total Carbohydrate 36.2g 12%

Dietary Fibre 0.0g 0%

Sugars 18.5g

Protein 1.0g 2%

Cholesterol 0.0mgs 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

1 kg (2 lb) blackcurrants
250 g (8 oz) sugar
100 g (3 oz) glucose syrup or corn syrup
Juice of 1 lemon

Instructions

Heat 500 ml (16 fl oz) of water in a pan. Add the sugar and stir to dissolve.
Add in the lemon juice and the glucose syrup. Bring to the boil.
Add the blackcurrants, bring back to the boil and simmer for 5 minutes.
Turn off the heat, allow to cool slightly then process with a hand blender or a food processor.
Pass the liquid through a fine sieve and allow to cool.
Pour the cold mixture into a tub and place in the freezer for 3-4 hours.
Remove the tub from the freezer and scrape the inside with a spoon. Beat the mixture with a hand whisk or electric whisk to break up the ice crystals. Return the tub to the freezer for another 1-2 hours. Repeat this step several times (4 or 5 usually) until the whole sorbet is frozen and the texture is quite smooth.

Titli’s Tips

The quantities given make about 1½ litres (3 pints) of sorbet.

Help the glucose syrup to come out of its container by warming a spoon and scraping it around the inside of the container. A really cute way to serve sorbet is in an egg cup!