Tuesday, 9 July 2013

Black, Red and White Currant Sorbet


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Recipes

For each variety of soft fruit you will need:

450g fruit
2 Tbsp of water
140g golden caster sugar (or white)
300ml water

First make the sugar syrup for all the fruit varieties you have. If you have all 3 then put 900ml of water in a pan with 420g of sugar. Heat slowly for 5 minutes to dissolve the sugar and then boil for 10 minutes. Pour the sugar syrup into a measuring jug, it will have reduced to about 750ml.

For each fruit variety put the washed fruit, with stems removed into a pan with 2 Tbsp of water. Bring to a boil and then simmer for 5 minutes.

Into a clean pan pour the correct proportion of sugar syrup; for 3 varieties that's about 250ml of sugar syrup. Press the fruit through a sieve into the sugar syrup and discard what's in the sieve, but remembering to scrape the underside of the sieve to get all the purée.

Bring this mixture to the boil and simmer for 2 minutes.

Pour into your freezer container and when cool place in the freezer for between 4 and 6 hours. Stir once after about 2 hours. Remove from the freezer and place in the refrigerator 30 minutes before serving.

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