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Blackcurrant Sorbet

A recipe from the Good Food collection.

Ingredients

Blackcurrant
Blackcurrant
230 g (8 oz/1 cup) caster (superfine) sugar
30 g (1 oz) liquid glucose (see Note)
350 g (12 oz) blackcurrants, stalks removed
1 tablespoon lemon juice
2 tablespoons crème de cassis

Method

 

  1. 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.
  2. 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.
  3. 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.

Main ingredient:
Berries
Cuisine:
Contemporary
Course:
Dessert

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