Redcurrant sorbet

Redcurrant sorbet

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Cooking time

Prep: 15 mins Cook: 25 mins Plus freezing

Skill level

Easy

Servings

Makes 4 small portions

Try this refreshing redcurrant sorbet for an alternative low fat dessert

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
178
protein
1g
carbs
46g
fat
0g
saturates
0g
fibre
4g
sugar
41g
salt
0.01g

Ingredients

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

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Method

  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.

Recipe from Good Food magazine, July 2005

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Comments

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hilarypugh46's picture

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

jmistovski's picture
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Fresh tasting but oh so sweet!

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