Native Currant Ice

• 100 g (3½ oz) water
• 32 g (1

In a small saucepan, bring the sugar and water to the boil.

Place the native currants in an upright blender and add the hot sugar syrup. Pulse for 30 seconds — do not over-pulse as the native currants have small black seeds that when crushed produce very high tannins and create an unpleasant flavour. Pass through a fine sieve and add a few drops of lemon juice and a small pinch of salt.