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.
Redcurrant Sorbet Recipe
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.
Whizz the cooked currants in a blender or processor, then push through a sieve into a bowl. Discard the skins.
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.
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.
Serve as a palate cleanser or stirred together with a shot of vodka as a redcurrant daiquiri.
Ingredients – 4 items
Tate & Lyle Caster Sugar
Fairtrade Tate & Lyle Icing Sugar
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