Roode Krentenbrij Red Currant Soup Food

ROODE KRENTENBRIJ - RED CURRANT SOUP

Steps:

• Soak the barley overnight in one cup of water.
• Wash and stem the currants, add the sugar, water, and stick of cinnamon.
• Cook over low heat for about 15 minutes; drain and force through a coarse sieve.
• Add the barley with water and salt to the strained fruit juice and simmer until the barley is soft and the juice thickened.
• Chill.

RED CURRANT SOUP

Steps:

• Mash the currants through a colander.
• Put the juice in a pan and add two cups water, cinnamon stick, lemon juice and heat.
• Add arrowroot to one tbsp water and blend until smooth. Add to pan.
• Heat until boiling, stirring constantly.
• Serve.

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.