Blackcurrant Leaf Sorbet

• 6 oz (175 g) sugar
• 1 pint (600

Make a mild lemon sorbet base by boiling the sugar and water together for 2 minutes, then adding the lemon rind and juice. Infuse the blackcurrant leaves in the hot sorbet mix. Strain out the leaves when the flavour is strong enough. The leaves discolour the mixture slightly, so add a little egg white to whiten the sorbet before it sets, then leave to freeze.