Redcurrant Sorbet
Redcurrant Sorbet

Redcurrant Sorbet

A lighter alternative to ice-cream, this Redcurrant sorbet is the perfect way to end an evening of al fresco dining, or cool down and refresh on a hot summers day.

YIELDS

4

PREPARATION

10 MINS

COOKING

15 MINS

INGREDIENTS

  • 600g redcurrants
  • 100g Tate & Lyle Caster Sugar
  • 75g Tate & Lyle Icing Sugar
  • 200ml water
Icing Sugar
Icing Sugar

HOW TO MAKE THIS RECIPE

  1. Put the redcurrants in a saucepan with a splash of water. Place over a low heat and cook for 10 minutes until the fruit starts to break down.
  2. Whizz the cooked currants in a blender or processor, then push through a sieve into a bowl. Discard the skins.
  3. In a clean saucepan, heat the caster sugar and Tate & Lyle Icing Sugar together with the water over a low heat until dissolved. Increase the heat and simmer for a few minutes to make a sugar syrup.
  4. Mix the syrup with the purée, check for sweetness and allow to cool. Pour the mixture into a plastic container, freeze for two hours, fork through to break up the crystals, then freeze again. Repeat this process twice more.
  5. Serve as a palate cleanser or stirred together with a shot of vodka as a redcurrant daiquiri.

CHEF'S TIP

If sorbet's your thing, we've got a couple of other variations you can try out: Minted Lime and Rum Sorbet or Watermelon-flavoured!