Recipe: Gill Meller’s Blackcurrant Ripple Goat’s Milk Sorbet

Blackcurrant ripple goat's milk sorbet Photography ©Andrew Montgomery

Blackcurrant ripple goat's milk sorbet Photography ©Andrew Montgomery - Credit: Archant

Looking for a cooling dessert with wow factor? Try this easy to make milk sorbet with ripples of summer blackcurrant

Gill Meller harvesting artichokes in his garden Photography ©Andrew Montgomery

Gill Meller harvesting artichokes in his garden Photography ©Andrew Montgomery - Credit: Archant

Blackcurrants are the tannin blood of late summer; wild and sour things, broken by the bridle of sugar and heat. The blackcurrant is a complex yet reassuring fruit and perfect with the youth-like flavour of milk. Fresh goat’s milk, which I’m using here, makes a wonderful sorbet. I like to add a little goat’s yoghurt too, because I like the zing. Honey alone sweetens the sorbet itself and I add thyme because it feels so right. The blackcurrant gets rippled through the churned sorbet, just before it goes into the freezer, which creates this amazing contrast of flavours.

Gill Meller's latest book

Gill Meller's latest book - Credit: Archant

Serves 4–6

500ml goat’s milk

100g runny honey

2 thyme sprigs

Small pinch of fine sea salt

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250ml goat’s milk yoghurt

For the compote

200g blackcurrants

50g unrefined caster sugar


1 First, make the compote. Place the blackcurrants in a pan with the sugar and 1 tablespoon of water. Cook for 1–2 minutes over a low heat. You’re

looking for a very lightly cooked compote with a little sharpness. Allow the compote to cool, then transfer to the fridge to chill.

2 Make the sorbet base. Pour the goat’s milk into a clean pan and add the honey, thyme sprigs and salt. Warm the milk until the honey has dissolved, then remove from the heat, transfer to a bowl and allow to cool. Remove the thyme sprigs and stir in the yoghurt.

3 Churn the sorbet base in an ice-cream machine until soft-set, then transfer to a tub and stir through the chilled compote. Place the tub in the freezer, until needed. (You may need to churn the sorbet in two batches, using half the compote each time.)

4 Remove the sorbet from the freezer at least 25 minutes before you intend to serve it. Scoop the sorbet out with a hot scoop or spoon and serve in bowls or cones.

Taken from Root, Stem, Leaf, Flower: How to cook with vegetables and other plants published by Quadrille.

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Win a copy of Gill’s fabulous new book

Dorset Magazine has teamed up with the award-winning chef Gill Meller to offer one lucky winner a copy of his latest cookery book Root, Stem, Leaf, Flower. For a chance to win head to our Facebook page, like and share the post, comment on your favourite place to visit in Dorset and tag a friend you’d like to take there. A winner will be chosen at random from qualifying entries on Thursday 27 August. Entries must be received by Monday 24 August. Archant terms and conditions apply.

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