Recipes

A favourite recipe from Henrietta Green

Serves 4

    150g/5½ oz castor sugar
    3-4 handfuls of young blackcurrant leaves
    zest of 2 and juice of 3 lemons

Method

In a saucepan over a low heat, dissolve the sugar in 500ml/18 fl oz of water. Then turn up the heat, bring to the boil and let it simmer for 5 minutes.

Remove from the heat, add the leaves, cover the pan and let it stand to infuse for about 4-5 hours (or overnight if you wish for a stronger scent and a deeper green sorbet).

Strain the liquid through a sieve, pressing down quite hard on the leaves to extract their flavour and all the syrup, then stir in the lemon zest and juice. Make the mixture into a sorbet in a sorbetiere according to the manufacturers instructions or put the mixture into a shallow freezer tray and freeze in the freezer until the sides are firm but the centre is still quite runny.

Remove and pour into a chilled bowl, beat it thoroughly until smooth and return it to the freezer in the tray. Freeze until almost solid.