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Black Currant SorbetThis recipe makes a delicious blackcurrant sorbet that is the perfect end to a summer barbecue.


serves totaltime preptime chillingtime
6 persons 4 hours
30 minutes
30 minutes 4 hours



{tab Ingredients}

  • 300 ml Water
  • 125 grams Caster Sugar
  • 225 grams Blackcurrants
  • 1 teaspoon Lemon Juice
  • 2 medium Egg Whites

{tab Instructions}

  1. Put the water in a saucepan together with the sugar.
  2. Heat over low heat until the sugar has dissolved,then bring to the boil and boil gently for 10 minutes.
  3. Set aside to cool.
  4. Meanwhile, strip and wash the fresh blackcurrants.
  5. Put the blackcurrants with 3 tablespoons of water,in a pan and cook over low heat for 10 minutes.
  6. Rub the currants through a sieve and make up the purée with the sugar syrup and extra water to make a total of 600 ml.
  7. Leave until quite cool.
  8. Stir in the lemon juice and pour the mixture into ice cube trays or a shallow freezing container.
  9. Place in the freezing compartment until nearly firm.
  10. Whisk the egg whites until stiff, but not dry.
  11. Turn the frozen mixture into a chilled bowl, break it down throughout with a fork, and carefully fold in the egg whites.
  12. Return the sorbet mixture to its container and freeze until firm.


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