ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Dessert Recipes

How to make blackcurrant sorbet: a recipe using fresh blackcurrants and peppermint

Updated on June 13, 2016
Imogen French profile image

Imogen is from West Dorset, in the UK. She works in publishing and writes mainly about the environment, gardening, and vegetarian food.

Blackcurrant sorbet with peppermint
Blackcurrant sorbet with peppermint | Source

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.

Prep time: 30 min
Cook time: 4 hours
Ready in: 4 hours 30 min
Yields: Approximately six servings

Ingredients

  • 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?

3.7 stars from 9 ratings of Blackcurrant sorbet

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. 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.
  6. 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.

Comments

    0 of 8192 characters used
    Post Comment

    • Imogen French profile image
      Author

      Imogen French 3 years ago from Southwest England

      Thank you so much for pointing that out Miki Lea - I have now added the amount of water to the list of the ingredients - it should have been 7 fluid ounces or 200 ml water. I hope you managed to complete the recipe without this information.

    • profile image

      Miki Lea 3 years ago

      I am making this recipe right now and you didn't list the amount of water to use??

    • Nell Rose profile image

      Nell Rose 3 years ago from England

      Blackcurrants and peppermint! makes it sound so delicious! I have never tried to make a sorbet recipe, so this is great!

    • MsDora profile image

      Dora Weithers 3 years ago from The Caribbean

      Delicious blackcurrant and refreshing peppermint. Sounds great! Thank you for sharing!

    • ChitrangadaSharan profile image

      Chitrangada Sharan 3 years ago from New Delhi, India

      This sounds really simple, nutritious and refreshing!

      Thanks for sharing the detailed recipe. Voted up and pinned!

    • Imogen French profile image
      Author

      Imogen French 3 years ago from Southwest England

      Hi Marie, thanks for reading. Most of the fruit pulp does go through the sieve after blending, it is just the seeds and hard bits of stalk or skin that get removed. You really do need the juice as well though for sorbet!

      I never know what to do with all that left over pulp when juicing either - either my chickens get it or it goes on the compost heap usually.

    • Marie Flint profile image

      Marie Flint 3 years ago from Jacksonville, Florida USA

      My daughter just purchased a Jack La Lanne Power Juicer and tried to make sorbet out of the left-over pulp (not!). From you have described here, the pulp is what gets omitted. So, I will have to let her know about this hub (sharing on Facebook).

      Voted Useful. Blessings!