Ingredients

The following ingredients have 5 Servings
  • 200g golden caster sugar
  • 200ml boiling water
  • 20g pack fresh mint , plus some small sprigs, to serve
  • 750g blackcurrants
  • 4 tbsp liquid glucose
  • juice of 2 lemons
  • small sprigs of fresh mint , to serve

Instruction

  • Make a syrup by stirring the sugar with the boiling water until dissolved, then steep the mint sprigs in it until cool, about 15 mins. Discard the mint.
  • Cook the blackcurrants in the syrup with the glucose for about 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. 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.