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Recipe by Lesley Waters

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1. 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.
2. 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.
3. 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.

Per serving

178 kcalories, protein 1g, carbohydrate 46g, fat 0 g, saturated fat 0g, fibre 4g, salt 0.01 g

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• Food Glorious Food

  18 April 2009

  Food Glorious Food rated and commented on this recipe

  

  Fresh tasting but oh so sweet!

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• Hilary

  28 June 2009

  Hilary commented on this recipe

  This was lovely. The elderflower made it perfect. Wonderful colour.

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Ingredients

• 450g redcurrants , plus extra for decoration
• 2 tbsp elderflower cordial
• 140g golden caster sugar

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Difficulty and servings

Makes 4 small portions

Preparation and cooking times

Prep 15 mins

Cook 25 mins

plus freezing

Ingredients

• 450g redcurrants , plus extra for decoration
• 2 tbsp elderflower cordial
• 140g golden caster sugar

Per serving

178 kcalories, protein 1g, carbohydrate 46g, fat 0 g, saturated fat 0g, fibre 4g, salt 0.01 g

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