Food and Travel Magazine | Redcurrant and coconut yoghurt sorbet
Redcurrant and coconut yoghurt sorbet
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Cooking tools:
- Ice cream maker
- Pan
- Stove
- Fine-mesh sieve
- Mixing bowl
- Ladle
- Whisk
- Freezerproof container
- Spoon
- Freezer
Ingredients
- 340g redcurrants, trimmed
- 85g icing sugar
- 1 egg white
- 2tbsp caster sugar
- 125g pure, non-dairy coconut yoghurt
- 100g icing sugar
- 200ml pure coconut water
- 1tsp coconut extract
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