|
|
|
|
|
|
|
|
1 |
Put the
blackcurrants in a pan and add 2/3 cup water.
Cover the pan and simmer for 5 minutes, or until the fruit
is soft.
Cool and then process to a purée in a food processor or
blender. |
|
|
|
|
2 |
Set a large sieve over a bowl.
Pour the purée into the sieve.
Press the puree through the mesh with the back of a spoon
to form a smooth liquid. |
|
|
|
|
3 |
Pour 1 cup water into a clean pan.
Add the sugar and bring to the boil.
Stir continuously until the
sugar has dissolved.
Pour the syrup into a bowl.
Cool and then chill. |
|
|
|
|
4 |
Mix the blackcurrant purée and sugar syrup together.
Taste the mixture.
Add a little more sugar you find it
a little too tart.
Spoon into a freezer proof container and freeze until
mushy.
Lightly whisk the egg white until just frothy.
|
|
|
|
|
5 |
Process the sorbet (sherbet) in a food processor until
smooth.
Return it to the container and stir in the egg white.
Freeze for 4 hours, or until firm. |
|
|
|
|
6 |
Transfer the sorbet to the refrigerator about 15 minutes
before serving.
Serve in scoops, decorated with the blackcurrant sprigs. |
|
|