Blackcurrant Sorbet

blackcurrant sorbet

Blackcurrant Sorbet

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Serve the sorbet with small meringues or with crisp French biscuits. Seal, label and freeze for up to 3 months.
Servings: 4
Calories: 156


  • 9 oz fresh or frozen blackcurrants without stalks
  • 4 oz sugar
  • 1/2 pint water plus 2 tablespoons
  • 2 teaspoons lemon juice
  • 1/2 teaspoon powdered gelatine
  • 1 egg white


  • Put the sugar and 300 ml (1/2 pint) water in a heavy-based pan and heat gently until the sugar has dissolved. Boil for 10 minutes until syrupy, then remove from the heat and set aside to cool.
  • Put the blackcurrants in a pan with the lemon juice and heat gently for about 10 minutes until softened. Allow to cool lightly, then puree in a blender. Press the pureed. blackcurrants through a sieve into a bowl to remove seeds and skin.
  • Sprinkle the gelatine over the 2 tablespoons water in a heatproof bowl and leave to soak for 5 minutes until spongy. Stand the bowl in a pan of gently simmering water and heat gently for 1 - 2 minutes stirring occasionally until the gelatine has dissolved. Stir the gelatine into the cooled sugar syrup.
  • Stir the sugar syrup into the blackcurrant puree and mix well. Turn into a rigid container and freeze, uncovered, for about 3 hours until the mixture is firm around the edges.
  • Remove the blackcurrant mixture from the freezer and break up with a fork. Whisk the egg white until it stands in stiff peaks, then fold into the blackcurrant mixture. Cover and freeze overnight, until solid.
  • To serve: stand at room temperature for about 30 minutes until the sorbet is soft enough to scoop into individual glasses.
Calories: 156 kcal
Carbohydrates: 38 g
Protein: 2 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 18 mg
Potassium: 221 mg
Fiber: 1 g
Sugar: 28 g
Vitamin A: 147 IU
Vitamin C: 116 mg
Calcium: 38 mg
Iron: 1 mg
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