Blackcurrant & mint sorbet

• golden caster sugar↗200g g
• boiling water200ml ml
• fresh mint↗20g pack g

  plus some small sprigs, to serve

• blackcurrants↗750g g
• liquid glucose↗4 tbsp tbsp
• lemons↗juice of 2

  juice of 2

• fresh mint↗small sprigs of

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.