Blackcurrant and liquorice sorbet
This may sound like an unusual combination, but the tartness of the fruit works beautifully with the anise-like flavour of the liquorice. You can buy liquorice powder at souschef.co.uk.
Serves 10 Preparation time: 25 minutes, plus freezing Cooking time: about 10 minutes
300g caster sugar 600g fresh or frozen blackcurrants
11/2tbsp liquid glucose 2tsp liquorice powder 1 In a large pan over medium heat, stir the sugar and 600ml water until the sugar dissolves. Add the fruit and glucose. Simmer, stirring from time to time, for 5min.
2 Tip into a food processor with the liquorice powder, if using, and whizz until smooth. With a wooden spoon, press mixture through a sieve into a freezerproof tin or box in batches. Discard the pulp.
3 Freeze until solid. Remove from the freezer for 30min to soften. Cut the sorbet into pieces; whizz in two batches in a processor until smooth. Spoon back into the tin or box; cover and freeze until solid.
4 Remove from the freezer and allow to soften for 15min. Serve.