Redcurrant sorbet

Yield: 4 servings

Measure Ingredient
2 \N 225 g; (8oz) punnets
\N \N ; redcurrants
4 tablespoons Orange juice
75 \N G; (3-4oz) icing sugar,, (75 to 125)
\N \N ; sifted to taste

Pur‚e the redcurrants and orange juice and strain to remove the pips.

Stir in the icing sugar and pour into a 600ml (1 pint)freezer-proof container.

Freeze for 2-3 hours, stir and re-freeze until firm.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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