150g caster sugar
200ml boiling water
500g field fare blackcurrants (defrosted)
Juice of 1 lemon
Make a syrup by stirring the sugar with the boiling water, until dissolved, and allow to cool for about 15 mins.
Cook the blackcurrants in the syrup for about 5 mins, until the fruit is soft. Whizz them all up in a food processor, then strain into a bowl through a metal sieve, rubbing with the back of a spoon to remove the pips. Stir in the lemon juice and cool. Add the liqueur, if using, at this stage too.
Freeze in an ice-cream machine, according to the manufacturer’s instructions, until it becomes a thick slush, then scoop into a freezer container and freeze. Or, if not using an ice cream machine, pour into a shallow freezer container and beat 3 or 4 times as it freezes. Before serving, allow to thaw and soften for about 10 mins and then scoop into bowls.
Many thanks to www.lavenderandlovage.com for this recipe.