Black­cur­rant and liquorice sor­bet

Red - - Living -

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.

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