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Ingredients
- redcurrants 300g
- caster sugar 100g, plus extra to taste
- orange 1, zested and juiced
- sweet dessert wine such as Muscat 1 glass
Method
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Step 1
Put the redcurrants, sugar and orange juice and zest into a large pan with 100ml water. Cook gently for 5-10 minutes until the redcurrants have burst.
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Step 2
Whizz in a food processor or blender then push through a sieve (taste and add a little more sugar if needed). Stir in the wine. Pour into a large baking dish and freeze for at least 4 hours. Serve in small glasses.
