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

1.  Puree the blackcurrants and syrup then strain through a nylon or stainless steel sieve to give 420ml/ 15fl oz (650ml/ 23fl oz). 
2. Chill. Break up the egg white with a fork and stir into the puree.
3. Fit the frozen bowl into the dessert maker and switch on. 
4. Pour in the blackcurrant syrup and churn until thickened and frozen. 
5. Transfer to a plastic container and freeze until required. 
6. Serve scoops of sorbet, drizzled with cassis, if wished.

Home  >  Recipes