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Redcurrant sorbet

Redcurrant sorbet

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A star rating of 4.5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus freezing
  • Easy
  • Makes 4 small portions

Try this refreshing redcurrant sorbet for an alternative low fat dessert

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal178
fat0g
saturates0g
carbs46g
sugars41g
fibre4g
protein1g
low insalt0.01g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.5 out of 5.4 ratings
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