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INGREDIENTS
5 cups of black currants trimmed and extra for decoration
1 cup of super fine sugar
1 egg white

DIRECTIONS
Place black currants in a pan and add 2/3 cup water
Cover and simmer for 5 mins. until fruit is soft Cool and process to puree in a blender or food processor
Set large sieve over a bowl and pour puree mixture into the sieve
Press thru mesh with the back of spoon to make a smooth liquid
Pour 1 cup of water into clean pan
Add sugar and bring to a boil stirring until sugar has dissolved
Pour syrup into bowl of black currants and cool
Chill mixture
Mix black currant puree and sugar syrup together and freeze until "mushy"
Lightly whisk egg white until frothy
Process sorbet in a food processor until smooth and add egg white
Return to container and stir
Freeze for at least 4 hours until firm
Transfer mixture to refrigerator about 10 to 15 mins. before serving
Serve and scoop and decorate with remaining whole black currants

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