Discard the mint.

2)Cook the blackcurrants in the syrup with the glucose for about 5 mins until the fruit is soft.

Whizz in a food processor, then strain into a bowl through a sieve (not nylon), rubbing with the back of a ladle or spoon to remove the pips.

Stir in the lemon juice and cool.

3)Freeze in an ice-cream machine according to manufacturer's instructions until it becomes a thick slush, then scoop into a freezer container and freeze.

Or pour into a shallow freezer container and beat 3 or 4 times as it freezes.

Before serving, allow to thaw and soften for about 10 mins, then serve with sprigs of fresh mint.