Blackcurrant leaf sorbet

This may be my favourite sorbet of all. Blackcurrant leaves carry a little of the fruit’s flavour along with a floral freshness that complements rather than overpowers it.

Blackcurrant leaves are usually plentiful enough to steal a few to make the first sorbet of the year. Rather than strip a branch bare, pinch off a couple of handfuls of leaves from across the whole bush. You can do this at any time through the summer and into autumn, but nothing quite matches the zip of the early