You don’t need an ice-cream maker to make sorbet. You can make Blackcurrant Sorbet with a tub and a whisk!
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%
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.
- 1 kg (2 lb) blackcurrants
- 250 g (8 oz) sugar
- 100 g (3 oz) glucose syrup or corn syrup
- Juice of 1 lemon
- 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.
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!