Blackcurrant Leaf Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Arbutus Lodge,

Chef/proprietor Declan Ryan


  • 1 pint (575 ml.) water
  • 6 oz. (175 g.) sugar
  • rind 2 lemons
  • juice 3 lemons
  • 3 or 4 handfuls of blackcurrant leaves
  • little egg white, whipped


Make a mild lemon sorbet base by putting the lemon rind, juice, sugar and water in a pan. Bring to the boil.

Infuse the blackcurrent leaves in the hot sorbet mix.

Strain out the leaves when the flavour is strong enough.

Place into an ice cream machine or deep freeze. If using a deep freeze, bring out from time to time and stir.

The leaves discolour the mixture a bit, so add a little egg white to the sorbet to whiten when freezing.