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sundae dish with two scoops of blackcurrant sorbet.
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5 from 6 votes

Blackcurrant sorbet

A very refreshing sorbet bursting with flavour. Serve as a palate cleanser between course, deseert of a treat in hot weather.
Allow about 1 hour freezing time if using an icecream maker or 3 to 4 hours without.
Prep Time15 mins
Cook Time5 mins
Freezing time2 hrs
Course: Dessert
Cuisine: British
Keyword: blackcurrants, frozen dessert
Servings: 8
Author: Jacqueline Bellefontaine


  • icecream maker (optional) or
  • shallow freezer contianer


  • 600 g (1lb 5oz) fresh or frozen blackcurrants
  • 150 g (5oz) golden caster sugar
  • 200 ml (7floz) water
  • 2 tablespoon golden syrup
  • 4 tablespoon cassis optional


  • Place 600g (1lb5oz) blackcurrants in a saucepan and add 150g (5oz) sugar, 200ml (7floz) water and 2tablespoon golden syrup. Heat gently stirring until the sugar dissolves then cook the blackcurrant for about 5 minutes until the fruit is very soft.
  • Strain the blackcurrants through a sieve pressing with the back of a spoon to remove as much of the fruit juice as possible. Allow to cool completely.
  • Stir in the cassis and pour into an ice cream maker and and churn until the mixture becomes a thick slush. Then transfer to a freezer container and freeze completely.
  • If you do not have and ice cream maker, pour the blackcurrant mixture into a shallow freezer container and place in the freezer freeze until it begins to freeze around the edges. Beat together with a fork to break up the ice crystals and return to the freezer. Repeat 3 or 4 times. Then allow to freeze completely.
  • To serve, remove the sorbet from the freezer about 10 minutes before serving.