Blackcurrant and Mint Sorbet
Blackcurrant and Mint Sorbet
Blackcurrant (or any Forest Fruits) and Mint Sorbet
Serves 4 - 6
Preparation: 30 mins
Sugar Free and healthy and less than 70 kcal per portion
This sorbet can be described as bursting with dramatic and intense flavours and the idea was inspirec by BBC Good Food although I have changed the recipe to substitute sugar with maple syrup and opted to use mixed forest fruits with a sprig of mint from my garden.
Ingredients
Half a cup of maple syrup
100ml boiling water
20g pack fresh mint, plus some small sprigs, to serve
1 kg blackcurrants or mixed forest fruits
juice of 2 lemons
juice of 2 lemons
AND THIS IS WHAT YOU DO....
- Make a syrup by stirring the maple syrup with the boiling water until dissolved, then steep the mint sprigs in it until cool, about 15 mins. Discard the mint.
- Cook the blackcurrants or forest fruits in the syrup 5 mins until the fruit is soft.
- Whizz in a food processor, then strain into a bowl through a sieve (not nylon), rubbing with the back of a ladle or spoon to remove the pips. (if you have a Kenwood Chef, this whole process can be done with colander and sieve attachment.
- Stir in the lemon juice and cool.
- Freeze in an ice-cream machine according to manufacturer's instructions until it becomes a thick slush, then scoop into a freezer container and freeze.
- Or 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, then serve with sprigs of fresh mint.