Redcurrant sorbet
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Redcurrant sorbet

By Lesley Waters

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

  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.

  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.

  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.

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