Blackcurrant Sorbet

Blackcurrant Sorbet recipe

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Desserts

Made with these products:

Serves 3 (4-5)

Tools: Ice cream maker


  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. Tranfer to a plastic container and freeze until required. 
  6. Serve scoops of sorbet, drizzled with cassis, if wished.


1 x 680 jar (1.5 x 680 jars) blackcurrants in syrup
1/2 (1) egg white
30ml/ 2tbsp (60ml/ 4tbsp) cassis, optional

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