Blackcurrant Sorbet with Cassis
- 450g (1lb) fresh or frozen blackcurrants
- 150ml (5fl oz) water
- 125g (4oz) caster sugar
- 1 egg white (optional)
- 6 tbsp cassis
- A little lightly whipped cream to serve, optional
Put the blackcurrants and water into a saucepan, cook gently for 10–15 minutes until soft, then add the sugar. Blend, then sieve. Reserve 3 tablespoons of the purée.
Pour the rest of the mixture into a suitable container and freeze until solid round the edges or put it into an ice cream maker and follow the manufacturer’s instructions.
If you’re making the sorbet without an ice cream maker, you can make it lighter by adding egg white before the mixture freezes completely. Whisk the egg white until stiff and whisk into the semi-frozen blackcurrant purée to make a fluffy mixture. Pour the mixture back into the container and freeze again until solid.
Make a simple sauce by mixing the reserved purée with the cassis.
Take the sorbet out of the freezer 30 minutes before eating. Serve in individual glasses with sauce on top and cream (if using).