Ingredients (Serves 4-6)
- 500g/1lb 2oz blackcurrants
- 350ml/12fl oz water
- 150g/5oz golden caster sugar
- Finely grated zest and juice of 1 small unwaxed lemon
- 1 egg white
- Sprigs of blackcurrants and a mint sprig to serve
Place the blackcurrants and 150ml/5fl oz water in a saucepan and bring to the boil. Remove from the heat, purée with a hand-held blender until smooth then set aside to cool.
Meanwhile, put the remaining 200ml/7fl oz water, sugar, lemon zest and lemon juice in a pan and heat gently until the sugar has completely dissolved. Bring to the boil then remove from the heat and transfer to a heatproof bowl. Cool then chill.
Mix together the blackcurrant purée with the chilled sugar syrup. Transfer to a freezer-proof container and freeze for 3-4 hours until slushy.
Whisk the egg white in a grease-free bowl until just frothy. Soften the blackcurrant mixture by whizzing it briefly in a food processor or blender. Stir in the whisked egg white and return the sorbet to the freezer container. Freeze for 4-6 hours, or until set and firm.
Serve in scoops in sundae glasses decorated with sprigs of blackcurrants and a sprig of mint.