Redcurrant sorbet
- Lesley Waters
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Makes 4 small portions
Easy
Prep: 15 mins
Cook: 25 mins
Plus freezing
A star rating of 4.5 out of 5.9 ratingsRate
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Try this refreshing redcurrant sorbet for an alternative low fat dessert
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
450g redcurrant
plus extra for decoration
-
2 tbsp elderflower cordial
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140g golden caster sugar
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Nutrition: per serving
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kcal178
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fat0g
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saturates0g
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carbs46g
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sugars41g
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fibre4g
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protein1g
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salt0.01g
low
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Method
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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.
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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.
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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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A star rating of 4.5 out of 5.9 ratings
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