Friday, 26 February 2010

Berry nice...

Me and mum went to St Marys on the shopping boat....

Then we went for a impressive use of things you've found on the beach!

Then we had my second cousin known as "Baby Alfie" to lunch. He had his first taste of jelly...we had sorbet...

Blackcurrant and Elderflower Sorbet (serves 6).....

12oz/150g blackcurrants
1/2 pint/ 300ml water
4oz/115g brown sugar
1/4 pint elderflower cordial
1 egg white

Pop the water and sugar into a saucepan over a low heat. Leave to dissolve slowly then bring to a fierce boil. Add the fruit and the cordial and leave to boil for a couple of minutes. Take off the heat and leave to cool for 15-20 minutes. Pour the liquid into a food processor and give a few short blasts.

Pour into a freezer proof tub and freeze for 3 hours or until it starts to go mushy and icy. Then mash it with a fork and place it back in the freezer for an hour.

Take it out of the freezer. Whisk up the egg white until stiff. Fold it carefully into the sorbet (don't stir it in vigorously as it will knock the air out). Pop it back in the freezer for at least 2 hours.
Twenty minutes before serving take it out of the freezer and pop it in the fridge to soften a little.


  1. What a gorgeous bowl of deliciousness!

  2. Blackcurrants give such a wonderful colour to things. What a wonderful place to grow up and to be able to go home to - I am trying not to be too envious!