Desserts Recipes - Redcurrant Sherbet Recipe

Ingredients

Serves 4

• 500 g/1 lb redcurrants

• 125 g/4 oz icing sugar, sifted

• 4 tablespoons orange juice

• 1 egg white 

To decorate:

• frosted currant leaves (see above)

• a few redcurrant sprigs

---

Method:

1. Place the red currants, icing sugar and orange juice in a food processor or blender and work to a puree. Rub through a sieve to remove the pips.

2. Place in a freezer proof container, cover and freeze for 2-3 hours. Whisk to break up the crystals.

3. Whisk the egg white until stiff, then whisk into the half frozen puree. Return to the freezer until firm.

4. Transfer the sherbet to the refrigerator 15 minutes before serving to soften.

5. To serve, scoop into chilled glasses and decorate with frosted currant leaves and redcurrant sprigs.

Note: Frosted currant leaves, which add a pretty finishing touch here, are simple to make. Paint egg white all over the leaves with a fine paintbrush, brush off any excess and dip in caster sugar until completely coated. Place on greaseproof paper to dry for 1-2 hours.