Easy Blackcurrant Sorbet Recipe

Step 1

Reserve a handful of blackcurrants.

Step 2

Put the rest of blackcurrants in blender or food processor. Blend until smooth.

Step 3

Measure the purée-you should have about 1 pint (560 ml). Top up with blackcurrant liqueur. Add the caster sugar to purée. Mix well to dissolve sugar.

Step 4

Pour mixture into freezer tray and freeze for 2-3 hours. Whisk egg whites until stiff.

Step 5

Place blackcurrant mixture in a bowl. Mash lightly with a fork. Fold in the whisked egg whites, stirring to distribute evenly through purée. Put mixture in a lightly oiled shallow container. Freeze blackcurrant sorbet for 2 hours until firmly set.

Step 6

Dip shallow container in hot water up to the rim and quickly turn blackcurrant sorbet out onto serving plate. Decorate blackcurrant sorbet with reserved blackcurrants and allow to soften at room temperature for 20 minutes.