Redcurrant Sorbet Food

REDCURRANT SORBET

Steps:

• Remove redcurrants from stems, wash and put in a pan with 2 tbsp water. Bring to the boil, lower the heat, cover and simmer for 5 mins until softened. Push through a sieve to make a purée. Stir in the elderflower cordial and set to one side to cool.
• Put the caster sugar in a pan with 300ml/½pt water and leave over a low heat for 5 mins until the sugar dissolves. Raise heat and boil for 10 mins.
• Tip redcurrant mixture into syrup and mix. Return to the boil, turn down and simmer for 2 mins. Cool, pour into a container and freeze for 3-4 hrs until frozen. Scoop into glasses and top with redcurrants.

BLACK CURRANT SORBET

Steps:

• In small saucepan over medium-high heat, bring the sugar and 1/2 cup of water to a boil, stir until the sugar dissolves. Boil the syrup for 2 minutes, then remove the pan from the heat and set aside to cool.
• Remove the black currants from the stalks by pulling them through the tines of a fork.
• In a blender, process the black currants and lemon juice until smooth. ALternatively, chop the black currants coarsely, then add the lemon juice. Mix in the sugar syrup.
• Press the puree through a sieve to remove the seeds.
• Pour the puree into a non-metallic, freezer proof dish. cover the dish with plastic wrap or a lid, and freeze until the sobet is almost firm, but still a little slushy.
• Cut the sorbet into pieces and put into the blender. Process until smooth, then with the machine running, add the egg white and process until well blended. Transfer the sorbet back into the dish, and freeze until almost firm. Chop the sorbet again and process until smooth. ( I know this seems like a lot of processing, but it makes the sobet very smooth, and is really necessary).
• Serve immediately ot freeze, tightly covered, for up to 1 week. Let soften 5-10 minutes at room temperature before serving, garnish with mint leaves.