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Blackcurrant sorbet

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default Blackcurrant sorbet

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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The richer we have become materially, the poorer we have become morally and spiritually. We have learned to fly in the air like birds and swim in the sea like fish, but we have not learned the simple art of living together as brothers and sisters.

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