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  • 300g redcurrants
  • 100g caster sugar
    plus extra to taste
  • 1 orange
    zested and juiced
  •  1 glass sweet dessert wine such as Muscat

Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g

Method

  • 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.

  • 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.

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