Wednesday, 7 September 2011

Blackcurrant sorbet

IN addition to the produce from my own garden and allotment I am also lucky enough to receive soft fruit from my parents' garden in Devon. They grow far more gooseberries and currants than they can use themselves so Mum is always looking for a home for it. Him Indoors has laid down the law a few times to limit the amount I take (I think that had something to do with not being able to close the freezer door on a number of occasions) but I am allowed to accept the occasional donation.
The challenge at present is finding things to do with it which do not involve putting them in cakes and puddings as we have been consuming rather too much of these lately! At the weekend I decided to have a go at making blackcurrant sorbet. Yes, I know sorbet is still a pudding and full of sugar but it is fat-free so that's ok, right?.
Well it turned out to be a bit of a palaver since the currants had to be stewed, then blended in a food processor, then sieved (and we only have a tiddly domestic sieve so that part took ages and required the help of hubby and oldest daughter whilst I got on with the evening meal). In the end I risked the kids' wrath by halting proceedings at that stage, leaving the resulting puree to be frozen into the final sorbet on Monday evening. The girls went to bed bribed with chocolate for pudding and the promise of sorbet for tea on Monday after school, which they duly got and it was gorgeous. I daresay there was even a bit of Vitamin C in it too.

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