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Redcurrant Sorbet

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Very tasty and very very easy to make.

Very tasty and very very easy to make.

Ingredients

Serves: 0

Metric Cups
  • 450 grams redcurrants (plus extra for decoration)
  • 2 tablespoons elderflower cordial
  • 140 grams golden caster sugar
  • 15⅞ ounces red currants (plus extra for decoration)
  • 2 tablespoons elderflower cordial
  • 4⅞ ounces superfine sugar

Method

Redcurrant Sorbet is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • Remove red currants 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 red currants.
  • Tell us what you think