Blackcurrant ripple

Blackcurrant ripple

By
From
Ruby Violet's Ice Cream Dream
Makes
500 ml
Photographer
Danielle Wood

Blackcurrant has an intense flavour. Combine with liquorice to make a beautiful liquorice and blackcurrant ice cream. This is a personal favourite combination of mine as it reminds me of those delicious old-fashioned sweets!

Ingredients

Quantity Ingredient
400g frozen blackcurrants
200g granulated sugar
25ml lemon juice

Method

  1. Place the fruit, sugar and 150 ml water into a large pan and bring to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 8–10 minutes, or until the fruit has broken down. I like quite a tart flavour, but add more sugar to taste if you wish.
  2. Strain the fruit mixture through a fine sieve into a clean pan, squeezing any additional juice out of the fruit by pressing it down with the back of a spoon.
  3. Return the strained fruit juice to the heat and bring it to a simmer. Continue to simmer for about 20 minutes until the mixture is syrupy and thick like a jam.
  4. Set aside until completely cooled. Keep in the fridge for up to 1 week.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again