Redcurrant Sorbet Recipes
REDCURRANT SORBET
Try this refreshing redcurrant sorbet for an alternative low fat dessert
Provided by Lesley Waters
Categories Dessert, Dinner, Lunch
Time 40m
Yield Makes 4 small portions
Number Of Ingredients 3
Steps:
- Remove redcurrants from stems, wash and put in a pan with 2 tbsp water. Bring to the boil, lower the heat, cover and simmer for 5 mins until softened. Push through a sieve to make a purée. Stir in the elderflower cordial and set to one side to cool.
- Put the caster sugar in a pan with 300ml/½pt water and leave over a low heat for 5 mins until the sugar dissolves. Raise heat and boil for 10 mins.
- Tip redcurrant mixture into syrup and mix. Return to the boil, turn down and simmer for 2 mins. Cool, pour into a container and freeze for 3-4 hrs until frozen. Scoop into glasses and top with redcurrants.
Nutrition Facts : Calories 178 calories, Carbohydrate 46 grams carbohydrates, Sugar 41 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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- Put the redcurrants in a saucepan with a splash of water. Place over a low heat and cook for 10 minutes until the redcurrants start to break down.
- Whizz the currants in a blender, then push through a sieve into a bowl to make about 300ml purée. Discard the skins. In a clean saucepan, heat the caster sugar with 200ml water over a low heat until dissolved. Increase the heat and simmer for 4-5 minutes to make a sugar syrup.
- Mix the syrup with the purée, check the sweetness and allow to cool. Churn in an ice-cream maker until starting to thicken, then spoon into a plastic tub and freeze. If you don’t have an ice-cream maker, pour the sorbet mixture into a plastic container, freeze for 2 hours, fork through to break up the crystals, then freeze again. Repeat the process twice more.
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