Redcurrant Sorbet



  • Boil the water and sugar for about 5 minutes, and then leave to cool.
  • Meanwhile, blend the redcurrant, and stain them through muslin.
  • Mix the syrup and the strained redcurrants and the orange juice.
  • Freeze in an ice cream maker.


Even though I used less sugar, it was still a little too sweet for my taste. Perhaps I'll try just 100g next year.

I added some Cointreau and Grand Marnier.

I used all of the fruit from my redcurrant bush, and Nalin and I very nearly finished the lot in one sitting.