Dissolve the sugar in the boiling water in a large heavy-based saucepan.
Once the sugar is fully dissolved, add the frozen blackcurrants.
Add four or five sprigs of mint and the lemon juice.
Cook the blackcurrants over a moderate heat until they’re tender and the juices turn into a blackcurrant syrup mixing with the sugar and water.
Remove from the heat and take out the sprigs of mint.
Blend the mixture until smooth using a hand-held stick blender.
Once the mixture is cool enough, transfer to a container that’s suitable for the freezer.
When the mixture is completely cool, put it into the freezer.
Every hour or so, stir the mixture as it begins to freeze. This will help break up the ice crystals for a smooth sorbet.
Once the mixture has fully frozen, it’s ready to eat.
Ingredients
Directions
Dissolve the sugar in the boiling water in a large heavy-based saucepan.
Once the sugar is fully dissolved, add the frozen blackcurrants.
Add four or five sprigs of mint and the lemon juice.
Cook the blackcurrants over a moderate heat until they’re tender and the juices turn into a blackcurrant syrup mixing with the sugar and water.
Remove from the heat and take out the sprigs of mint.
Blend the mixture until smooth using a hand-held stick blender.
Once the mixture is cool enough, transfer to a container that’s suitable for the freezer.
When the mixture is completely cool, put it into the freezer.
Every hour or so, stir the mixture as it begins to freeze. This will help break up the ice crystals for a smooth sorbet.
Once the mixture has fully frozen, it’s ready to eat.