Redcurrant sorbet
Try this refreshing redcurrant sorbet for an alternative low fat dessert
0
ratings
Difficulty and servings
Makes 4 small portions
Preperation and cooking times
Prep 15 mins
Cook 25 mins
plus freezing
- 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.
Per serving
178 kcalories, protein 1g, carbohydrate 46g, fat 0 g, saturated fat 0g, fibre 4g, salt 0.01 g
Recipe from Good Food magazine, July 2005.
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http://www.bbcgoodfood.com/recipes/2206/
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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
Preperation 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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