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Blackcurrant and mint sorbet

Blackcurrant and Mint Sorbet

This blackcurrant and mint sorbet is gorgeous.  The flavours of blackcurrant and mint are a marriage made in heaven so you really need to try this recipe and dig in.  Not only is this recipe pretty tasty it is also a good way to use up blackcurrants if you have been out picking them and need to use them up.  

Blackcurrant and mint sorbet
Blackcurrant and Mint Sorbet
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This blackcurrant and mint sorbet is a smooth and super tasty recipe. You will love!
Recipe Notes

Use fresh or frozen blackcurrants for this recipe.  If using frozen, there is no need to defrost them before you start, simply heat them in the pan for a little while longer.  Adding the egg whites gives a lovely texture.

Nutrition Facts
Blackcurrant and Mint Sorbet
Amount Per Serving (100g)
Calories 103 Calories from Fat 2
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0.02g 0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.03g
Sodium 19mg 1%
Potassium 184mg 5%
Total Carbohydrates 25g 8%
Dietary Fiber 0.02g 0%
Sugars 17g
Protein 2g 4%
Vitamin A 3%
Vitamin C 154%
Calcium 3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Units:
Servings
People(change to adjust quanities)
Prep Time
10Minutes
Churn Time
10Minutes
Ingredients
Units:
Servings
People(change to adjust quanities)
Prep Time
10Minutes
Churn Time
10Minutes
Nutrition Facts
Blackcurrant and Mint Sorbet
Amount Per Serving (100g)
Calories 103 Calories from Fat 2
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0.02g 0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.03g
Sodium 19mg 1%
Potassium 184mg 5%
Total Carbohydrates 25g 8%
Dietary Fiber 0.02g 0%
Sugars 17g
Protein 2g 4%
Vitamin A 3%
Vitamin C 154%
Calcium 3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Method
  1. Put the sugar and water into a saucepan. Stir on a low heat to dissolve the sugar then add the blackcurrants and mint leaves and boil for 5 minutes. Leave to cool a little.
  2. Remove the mint leaves then push the syrup through a metal sieve to remove the skins.
  3. Add the lemon juice. Chill until really cool.
  4. Begin to churn your mixture in the ice cream maker. Whilst doing this, whisk your egg whites to stiff peaks.
  5. Add in your egg whites once the blackcurrant sorbet has started to thicken. Continue to churn for another 10 minutes or until you have a lovely smooth mixture.
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