Ingredients
Method
- In a small pot place the water and sugar on medium heat and bring it to a low boil before adding the locust bean gum which needs the heat to properly get incorporated. Be careful as you whisk it together not to burn yourself. Set aside to cool while you carry onto the next step *if you're using gin you will add it later so don't add it just yet.
- Rinse and drain the cassis before placing them into a blender to purée the berries as best as possible. Blending a little longer will help to get more of the beautiful colour too.
- Empty the purée into a fine mesh sieve to remove all the seeds by pushing through it with a spatula, don't forget to scrape the bottom of the sieve to get every last bit. This is a tough job but press on! You can do it! Get as much of the juice and pulp as possible.
- Combine the black current to the sugar syrup and add the lemon juice and elderflow cordial stirring until it's all nicely incorporated. *Add the gin now if you're not using the locust bean gum*
- Place the mixture into the fridge for a minimum of 4 hours or I like to leave it overnight.
- Church in your ice cream maker
- You can enjoy it straight away or put it in the freezer a few hours to firm up
Notes
*If you don't have locust bean gum you can replace it with 4 1/2 tsp Gin (22 ml) instead if you don't have either just expect a slightly harder sorbet you'll need to pull out of the freezer a few minutes before scooping.