Blackcurrant Sorbet

Blackcurrant Sorbet

Serves 4


150g caster sugar
200ml boiling water
500g field fare blackcurrants (defrosted)
Juice of 1 lemon

150g caster sugar200ml boiling water500g field fare blackcurrants (defrosted)Juice of 1 lemon

Make a syrup by stirring the sugar with the boiling water, until dissolved, and allow to cool for about 15 mins.

Cook the blackcurrants in the syrup for about 5 mins, until the fruit is soft. Whizz them all up in a food processor, then strain into a bowl through a metal sieve, rubbing with the back of a spoon to remove the pips. Stir in the lemon juice and cool. Add the liqueur, if using, at this stage too.

Freeze in an ice-cream machine, according to the manufacturer’s instructions, until it becomes a thick slush, then scoop into a freezer container and freeze. Or, if not using an ice cream machine, pour into a shallow freezer container and beat 3 or 4 times as it freezes. Before serving, allow to thaw and soften for about 10 mins and then scoop into bowls.


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Important Information

These cooking instructions are a guide only. Your appliance may have a different power rating, so please adjust accordingly
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