How to make blackcurrant sorbet: a recipe using fresh blackcurrants and peppermint
Sorbet - more refreshing than ice cream
A fruit sorbet on a hot summer's day is the most refreshing thing. Much more fruity and hydrating than ice cream, this beautiful blackcurrant sorbet with a hint of peppermint will really bring your taste buds to life.
It is quite easy to make, and has only a few simple ingredients, but you will need a few hours to give it time to freeze fully.
- 1 lb (500 g) fresh, ripe, blackcurrants
- 1/2 lb (250 g) sugar
- A big handful of fresh peppermint sprigs, (Alternatively a few drops of peppermint essence)
- Juice of 1 lemon
- 7 fl oz (200 ml) water
How do you rate this recipe?
- Put the sugar and water into a large saucepan along with the fresh peppermint, roughly chopped. Bring to the boil and simmer for about ten minutes, until all the sugar has dissolved fully and the mixture is starting to become syrupy. This process will smell delicious as the peppermint releases its aroma. Remove from the heat and allow to cool a little.
- Wash and remove any stalks from the blackcurrants, then add to the syrup mixture, and bring the whole thing back to the boil for another five minutes.
- Using a food processor or stick blender, chop and blend the ingredients in order to make the straining process easier. Then pour the whole lot through a metal sieve, collecting the fruity syrup in a large bowl or tub. Use the back of a ladle or a large spoon to push the pulp through, but leaving the seeds and any hard bits in the sieve.
- Add the juice of one fresh lemon to your collected sorbet mixture, stir and pour into a freezable ice-cream tub. Put a lid on it, then put it into the freezer
- Every hour until it is frozen, remove the sorbet from the freezer and give it a good stir. You can use a whisk the first time, but then it gets too stiff, so a fork or spoon will do, so long as you mix it thoroughly and break it up to stop ice crystals from forming. If you have an ice-cream maker you could use this instead.
- Once the sorbet has fully frozen it is ready to serve. If it has been frozen for a while it sets quite hard, so you may need to let it thaw for 10 to 15 minutes before you are able to scoop it out.
A taste of summer
Picking fresh blackcurrants from the garden, then using them to make this recipe is one of the joys of summer. They have such a rich summery aroma, which will remind many people of the long-gone, hazy summer days of their childhoods, spent picking blackcurrants with the grandparents to make jam or desserts - well, it gets me that way, anyway!
Blackcurrants are one of the most successful of fruit bushes in an English country garden, and once you have established bushes you will be rewarded year after year with pounds of delicious fruit. High in antioxidants and vitamin C, they are a great fruit to include in your five a day.
Why not try one of my other blackcurrant recipes listed below.
More blackcurrant recipes by this author
- How to make blackcurrant jam: a recipe using fresh black currants
A step-by-step guide to making the perfect home-made blackcurrant jam. Delicious and full of vitamin C!
- How to make blackcurrant cordial: a recipe
This recipe is an easy guide to making your own blackcurrant cordial, a refreshing summer drink that is full of vitamin C and delicious too.