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Redcurrant Sorbet

A community recipe by KitchenGoddess

Not tested or verified by Nigella.com

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Introduction

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 syrup
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 purÃ©e.

Stir in the elderflower cordial and set to one side to cool.

Put the caster sugar in a pan with 300ml/Â½pt 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 purÃ©e.

Stir in the elderflower syrup and set to one side to cool.

Put the caster sugar in a pan with 300ml/Â½pt 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.