Redcurrant sorbet

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

Katie Stewart’s Cookbook

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About

Ingredients

  • 1 lb (450 g) redcurrants
  • juice of 1 lemon

Method

Strip the redcurrants from their stems with a fork. Purée the fruit in a blender or food processor, then press through a nylon sieve into a mixing bowl to make a smooth mixture. Stir in the lemon juice. Put 2 tablespoons of the water into a teacup, sprinkle in the gelatine and leave to soak for 5 mi