Blackcurrant Sorbet
| Serves: 3 | Course: Dessert | Machine: Cooking machine | Total time (min.): 30 plus freezing |
A fruity and refreshing sorbet, perfect for cooling off on a hot day or as a tangy palate cleanser between courses.
Ingredients
- 1 x 680 jar (1.5 x 680 jars) blackcurrants in syrup
- 1/2 (1) egg white
- 30ml/ 2tbsp (60ml/ 4tbsp) cassis, optional
Tools
- Ice Cream Maker
Method
- Puree the blackcurrants and syrup then strain through a nylon or stainless steel sieve to give 420ml/ 15fl oz (650ml/ 23fl oz).
- Chill. Break up the egg white with a fork and stir into the puree.
- Fit the frozen bowl into the dessert maker and switch on.
- Pour in the blackcurrant syrup and churn until thickened and frozen.
- Transfer to a plastic container and freeze until required.
- Serve scoops of sorbet, drizzled with cassis, if wished.