Blackcurrants have fairly limited uses in puddings because of their tartness, but they do make a great sorbet. You can use blackberries if you prefer, or a mixture of dark berries. I've left this sorbet quite chunky, but it's up to you when blending how much texture you want it to have.
100g glucose syrup
Put the water and sugar into a pan and heat gently for 3-4 minutes until the sugar has completely dissolved. Add the glucose and blackcurrants and cook over a low heat for 3-4 minutes, stirring every so often until the blackcurrants soften.
Remove from the heat and blend two thirds in a liquidiser to a smooth purée, then blend the other third briefly and coarsely and mix the two batches together. Leave to cool then churn in an ice-cream machine and store in the freezer.