Orlando Murrin

Blackcurrant leaf sorbet

Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
A Table in the Tarn: Living, Eating and Cooking in South-west France
A Table in the Tarn

By Orlando Murrin

Published 2008

  • About

You can make this esoteric but delectable dish if you have a blackcurrant bush, and only in the month of May. You need to catch the plant a couple of weeks after it first comes into leaf - at which point the leaves are powerfully and sweetly aromatic.

Ingredients

  • 3-4 good handfuls of fresh young blackcurrant leaves, washed
  • juice of 5 lemons
  • 200

Method

Along with nasturtium butter (nasturtium petals stirred into softened butter, formed into a log and served in slices to accompany bread) and geranium marshmallows (I am not joking), this dish represents the offbeat side of the Raynaudes repertoire. The window for blackcurrant leaf is extremely small, but by the same principles you can make a hauntingly delicious geranium sorbet all year round.<