This week a very nice researcher from BBC Nottingham sent me a message , they were doing a piece on foraging and she wondered if I was able to show her some spots in Nottingham that day, where wild berries and the like might be growing.
Sadly I was on a deadline, so I wasn’t able to take her anywhere , but we had a quick chat on the phone and it made me think about the wild berries around at the moment. Although I managed to find some raspberries growing this weekend , the blackberries are not quite ripe yet and the elderberries are still green.
Serendipitously just after the phone call I had to pop out for some milk and passed a few branches of fruiting blackcurrant bushes next to the footpath behind the supermarket. Just a few handfuls but enough to make some sweet tart sorbet and a dash of another wild ingredient some sloe gin made last autumn. You could also use elderberries once they have turned purple.
Blackcurrant and Sloe Gin Sorbet
150g golden caster sugar
Finely grated zest and juice of 1 small unwaxed lemon
1 egg white
4 tbsp of sloe gin ( recipe here) , You can omit the Sloe Gin
(Adjust quantities dependent on the amount of blackcurrants available)
- Place the blackcurrants and half the water in a saucepan and bring to the boil. Remove from the heat, purée with a hand-held blender until smooth then set aside to cool.
- Meanwhile, put the remaining water, sugar, lemon zest and lemon juice in a pan and heat gently until the sugar has completely dissolved.
- Bring to the boil then remove from the heat and transfer to a plastic bowl allow to cool.
- Mix together the blackcurrant purée with the chilled sugar mixture. Transfer to a freezer-proof container and freeze for 3-4 hours until slushy.
- Whisk the egg white until just frothy. Soften the blackcurrant mixture by whizzing it briefly in a food processor or blender. Stir in the whisked egg white and return the sorbet to the freezer.
- Freeze for 4-6 hours, or until set and firm.
This will keep in the freezer for a week or so and can be served as it is or with an extra slosh of sloe gin.