In a large saucepan, add 250 g (1¼ cup) caster sugar (superfine sugar) and 250 ml (1 cup) water. Heat gently and bring to a simmer, simmer for a few minutes stirring occasionally with a wooden spoon until all the sugar has dissolved.
250 g caster sugar (superfine sugar), 250 ml water
Prepare your blackcurrants if freshly picked by removing them from the stems, picking out any leaves, then washing them in cold water. You will need 500 g / 3.5 cups of prepared blackcurrants.
500 g blackcurrants
Add the blackcurrants to the syrup in the saucepan. Heat for 4-5 minutes at a low heat until the fruit softens and the blackcurrant juices start to run, stirring with a wooden spoon.
Sieve the blackcurrant syrup into a bowl, pressing the leftover fruit through with a spoon so you get all of the fruit.
Carry on until only seeds and the skin of the blackcurrants is left, and the mixture remaining is quite dry.
Leave the syrup in the bowl to cool completely. If the weather is hot it can also help to chill the syrup in the fridge once cooled (don’t put the warm syrup directly in the fridge, wait for it to cool down).
Prepare your ice cream maker following the manufacturer’s instructions. For my machine the bowl has to be frozen for 12 hours before using, so I put it in the night before.
Pour the blackcurrant syrup into the ice cream machine with it already running (this stops the sorbet from freezing onto the sides of the bowl) so the churning mechanism is already turning.
Freeze-churn for 30 minutes or according to the instructions that come with your machine, until the sorbet has thickened and you can see ice crystals forming (the time taken and the results will depend on the temperature in your kitchen).
Pour the sorbet into a lidded container, I use a bread tin which I cover with foil or clingfilm, and freeze overnight.
Serve using an ice cream scoop and enjoy!