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Post by Chilli-head on 25th June 2011, 8:40 pm

Having picked off my blackcurrants today, this is what I made with them !

800g blackcurants
400g sugar
50ml water

Wash the blackcurrants, and put them a pan (preferably stainless steel) with 3/4 of the sugar and the water. Cover and bring to a simmer.
Pass through a fine sieve - I use a patisserie sieve - and taste the syrup, adding the extra sugar if needed. Remember that the sweetness will be less obvious when frozen. If you like a bit more sharpness on the other hand, the juice of half a lemon can be added.

Leave it to cool, churn in an ice-cream maker, then transfer to a 1L freezer box.
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Post by Adrian on 25th June 2011, 11:27 pm

mmm yum, I love sorbet

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Post by Chilli-head on 30th June 2011, 11:10 am

So did my guests Very Happy Not a lot left now ... Crying or Very sad
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Post by Chilli-head on 18th July 2015, 5:18 pm

I made this again this week, but mindful that sugar is the latest dietary bogeyman, I used only half of the sugar. It is still nice; in fact it is fresher and a little sharper in a refreshing way I kind of like. I expect it will not last long...
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Post by Dandelion on 18th July 2015, 10:55 pm

I followed a recipe for gooseberry fool today, and left out a third of the sugar in the recipe without it really affecting the taste.

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