Redcurrant Sorbet
Create a lusciously sweet and tangy redcurrant and elderflower sorbet that is perfect for cooling off on a hot summer day. This refreshing treat combines the vibrant flavors of redcurrants with a hint of floral elderflower cordial, resulting in a delightful frozen dessert that is both visually appealing and delicious.
— Constant Cookbook
Ingredients
- 450g redcurrants , plus extra for decoration
- 2 tbsp elderflower cordial
- 140g golden caster sugar
Instructions
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
Makes 4 small portions
Nutrition
- Calories: 178 calories
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 41 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.01 milligram of sodium
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