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Fresh or frozen blackcurrants - 350 g (topped and tailed)
Water - 350 ml
Caster sugar - 100 g
Lemon juice - 2 tsp
Egg whites - 2


  • Bottled or canned blackcurrants are a good alternative to fresh or frozen. Drain and cook then as directed.
  • Put the blackcurrants into a saucepan with 3 tsp of the water and simmer over a gentle heat until the fruit becomes pulpy. Rub through a nylon sieve using a wooden spoon.
  • Put the sugar and the remaining water in a heavy-based saucepan and gently heat until the sugar has dissolved. Increase the heat and cook rapidly until the syrup reaches the thread stage. Allow to go cold.
  • Stir the syrup into the blackcurrant puree with the lemon juice. Pour the mixture into a freezer container and, stirring occasionally, freeze for about 1 1/2 hours, until mushy.
  • Beat the egg whites until they form soft peaks. Fold into the blackcurrant mixture and freeze. Beat once after 1 hour, then cover, seal and freeze.
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