A recipe from the Good Food collection.
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- Put the sugar and glucose in a saucepan with 225 ml (8 fl oz) water. Heat gently to dissolve the sugar, then increase the heat and boil for 2–3 minutes. Cool completely.
- Put the blackcurrants and lemon juice in a blender with half of the cooled syrup and mix to a thick purée. (Alternatively, push the fruit through a sieve to purée and then mix with the lemon juice and syrup.) Add the remaining syrup and the crème de cassis and mix well.
- Pour the mixture into a metal tray, cover and freeze. Stir every 30 minutes with a whisk during freezing to break up the ice crystals and give a better texture. Freeze overnight with a layer of plastic wrap over the surface and the lid on the container. Alternatively, pour the mixture into an ice-cream machine and churn following the manufacturer's instructions. Keep in the freezer until ready to serve.
Note: We've used glucose for this sorbet because it stops the sugar crystallising and gives a good texture. To weigh glucose without it running everywhere, measure the sugar into the pan of the scales, then make a hollow in the middle and pour in the glucose.