Redcurrants with raspberry juice

Redcurrants with raspberry juice

By
From
Encyclopedia of Food and Cookery
Serves
2-3

Ingredients

Quantity Ingredient
200g redcurrants
60g raspberries
115g vanilla sugar
1/2 lemon, juiced

Method

  1. Place redcurrants in serving dish. Sieve raspberries, or purée in a blender and then sieve to remove seeds. Pour over redcurrants. Sprinkle with sugar, then lemon juice. Allow to macerate for at least 3 hours. Serve chilled.
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