Blackcurrant Yogurt Ice

If using fresh or frozen blackcurrants, place them in a stainless steel saucepan with the water and sugar, cover and simmer for 6-8 minutes. Rub the soft berries through a nylon sieve together with their juices. If using canned blackcurrants, just sieve them with their syrup. Combine the blackcurrant purée with the yogurt.

For best results, freeze in an electric ice maker. If you do not have an ice cream maker, transfer the mixture to a stainless steel or enamel bowl and freeze for 1 hour or until the mixture begins to freeze around the edges.

Whisk well to break down the ice crystal evenly. Return to freezer and freeze for a further 1-1 1/2 hours, whisking every 20 minutes, until firm.

Transfer the yogurt to a plastic container, cover and store in the ice compartment of your refrigerator until ready to serve.