Redcurrant Sorbet

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Prep

10 mins

Bake

15 mins

Serves

Difficulty

Easy

About

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.

made using

Icing Sugar

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Ice-creams & Sorbets Ice Cream & Sorbets Easy Desserts 4

Instructions

Ingredients

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Redcurrant Sorbet Recipe

Step 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.

Step 2

Whizz the cooked currants in a blender or processor, then push through a sieve into a bowl. Discard the skins.

Step 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.

Step 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.

Step 5

Serve as a palate cleanser or stirred together with a shot of vodka as a redcurrant daiquiri.