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It’s the cassis that gives this recipe a pleasant kick, but you could leave it out.
1 lb fresh or frozen black currants
1/2 cup plus 2 Tbsp water
1/2 cup sugar
1 egg white (optional)
6 Tbsp cassis
A little lightly whipped cream, to serve (optional)
1. Put the blackcurrants and water into a saucepan, cook gently for 10-15 minutes until soft, then add the sugar. Blend, then sieve. Reserve 3 Tbsp of the puree.
2. Pour the rest of the mixture into a suitable container and freeze until solid round the edges or put into an ice cream maker and follow the manufacturer’s instructions.
3. If you’re making the sorbet without an ice cream maker, you can make it lighter by adding egg white before the mixture freezes completely. Whisk the egg white until stiff and whisk into the semi frozen black current puree to make a fluffy mixture. Pour the mixture back into the container and freeze again until solid.
4. Make a simple sauce by mixing the reserved puree with the cassis.
5. Take the sorbet out of the freezer 30 minutes before eating. Serve in individual glasses with sauce on top and cream (if using).
Makes 4 – 6 servings
From Rose Elliot’s New Complete Vegetarian, Sterling Publishing, London, 2010
Photo courtesy of the Oregon Blackberry and Raspberry Commission