1. Put sugar to boil with water, till it starts boiling.

2. Reduce heat, simmer for 2-3 minutes.

3. Keep aside to cool to room temperature.

4. Run cleaned blackcurrants in mixie, with orange juice, till smooth.

5. Sieve if required, mix in cooled sugar syrup.

6. Add cooled sugar syrup, mix with spoon.

7. Set mixture in lidded container in freezer, till softly set.

8. Remove from freezer, beat till smooth, but do not allow to melt.

9. Return to container, refreeze.

10. Beat again, and return to freezer, till well set.

11. Serve in scoops, garnished with sprigs of mint, slices of starfruit or kiwifruit.

Note: You may even make the sorbet using grapes

Making time: 25 minutes
Makes: 7-8 scoops
Shelflife: 3 days, in freezer