Redcurrant sorbet
Try this refreshing redcurrant sorbet for an alternative low fat dessert
- Prep:15 mins
Cook:25 mins
Plus freezing - Easy
Nutrition per serving
- kcal 178
- fat 0g
- saturates 0g
- carbs 46g
- sugars 41g
- fibre 4g
- protein 1g
- salt 0.01g
Ingredients
- 450g redcurrants, plus extra for decoration
- 2 tbsp elderflower cordial
- 140g golden caster sugar
Method
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.
