Tea Used BlackcurrantLearn More
Puree blackcurrants in blender.
Strain blackcurrant puree through fine-mesh sieve into medium-sized mixing bowl, discard solids. Tip: Press on the solids in sieve with rubber spatula to remove as much liquid as possible.
Add tea, sugar and corn syrup to blackcurrant puree; stir until sugar dissolves.
Cover and refrigerate 4 hours, then mix well one more time.
Churn into sorbet using an ice cream maker according to manufacturer's instructions. When finished, sorbet will be thick and soft and can be served as a slushy.
If you prefer a firmer sorbet for scooping: transfer sorbet into airtight container, press plastic wrap directly onto sorbet's surface and freeze until firm.