Blackcurrant Leaf Sorbet from The Great Ice Cream Book by Jon Croft
Make a mild lemon sorbet base by putting the lemon rind, juice, sugar and water in a pan. Bring to the boil. Infuse the blackcurrent leaves in the hot sorbet mix. Strain out the leaves when the fla...
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Cooking tools:
- Ice cream maker
- Saucepan
- Stove
- Fine-mesh sieve
- Freezer
- Spoon
Ingredients
- little egg white, whipped
- juice 3 lemons
- 3 or 4 handfuls of blackcurrant leaves
- 6 oz. (175 g.) sugar
- rind 2 lemons
- 1 pint (575 ml.) water
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