Blackcurrant Sorbet


      o 455 g / 1 lb / 3 cups fresh blackcurrants
      o Juice of 2 lemons
      o 85-115 g / 3-4 oz / 1/3 cup raw cane sugar 

Top and tail the blackcurrants.

Puree the fruit (in 2 batches if necessary) in a liquidiser.

Add the lemon juice to the sugar and stir well. Mix this with the fruit puree.

Freeze the mixture in the ice compartment of the refrigerator. If desired, when almost stiff, puree again in the liquidiser just before serving.

alcoholic, with some vodka, mango and green peppercorn

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