Keep cool on hot summer days with this refreshing blackcurrant sorbet. Switch the thyme for mint, if you prefer.
Recipe and image courtesy of The Blackcurrant Foundation, blackcurrantfoundation.co.uk
Blackcurrant sorbet
This cooling blackcurrant sorbet is the perfect dessert for lazy summer days.
Total: 5 mins
plus 4-6 hours’ freezing
Serves: 4
Ingredients
- 450g (15¾oz) British blackcurrants
- 100ml (3½fl oz) water (filtered or bottled works best)
- 100g (3½oz) golden caster sugar
- 1 lemon (juiced)
- ¼ tsp salt
- 3 sprigs fresh thyme
Method
Step 1
Blend all the ingredients together (leaving 1 sprig of thyme and a few blackcurrants to garnish) in a food processor. Pour the sorbet mix into a loaf tin (or baking dish) and leave to set in the freezer.
Step 2
Take out 10 minutes before serving to soften, then garnish with a few fresh blackcurrants and a few thyme leaves.
