Recipe - Blackcurrant Creme Fraiche Sorbet

500 g Frozen blackcurrants; (1lb
2oz)
350 g Frozen raspberries; (12oz)
225 g Sugar; (8oz)
100 ml Creme fraiche; (3 1/2fl oz)
1 Lemon

Put the sugar into a heavy based pan with the juice of One half lemon and a
little water. Bring to the boil. Cool.

Take the frozen fruit and put into the cooled sugar mixture and bring
to the boil again. Cool.

Pour into an ice cream maker and add creme fraiche and freeze for 20
minutes or per instructions on your machine. Alternatively, pour into
a carton and freeze for One half hour and stir every One half to break up the
ice crystals.

Serve with blackcurrant and raspberry coulis and extra fruit.

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Converted by MM_Buster v2.0l.