Nutritive Information
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Energy: 103Kcals/438KJ
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Protein: 1.3g
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Fat: 0g
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Saturated fat: 0g
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Carbohydrate: 24.2g
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Sugar: 24.2g
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Fibre (NSP): 1.3g
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Calcium: 25mg
Ingredients
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Easter sugar 150g/ ½ cup
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Fresh or frozen blackcurrants 225g/2 cups
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Lemon juice 5ml/1 tsp
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Creme de cassis 30ml/2 tbsp or other blackcurrant liqueur (optional)
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Eggs whites 2 (optional)
Instructions
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Pour 300ml/1¼ cups water into a saucepan and add the sugar. Place over a low heat until the sugar has dissolved. Bring to the boil and boil rapidly for 10 minutes, then set the syrup aside to cool.
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Meanwhile, cook the blackcurrants in a saucepan with 30ml/2 tbsp water over a low heat for 5-7 minutes until tender.
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Press the cooked blackcurrants and their juice through a sieve placed over a jug. Stir the resulting blackcurrant puree into the syrup with the lemon juice and the blackcurrant liqueur, if using. Allow to cool completely, then chill for 1 hour.
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Pour the chilled blackcurrant syrup into a freezeproof bowl; freeze until slushy, removing and whisking occasionally until it reaches this point. Whisk the egg whites, if using, in a grease-free bowl until they form soft peaks, then gently fold into the semi frozen blackcurrant mixture.
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Freeze the mixture again until firm, then spoon into a food processor or blender and process. Alternately freeze and process or blend until completely smooth. Serve the sorbet straight from the freezer.
