Blackcurrant Yogurt Sorbet
|Black currant puree||8 Ounce|
|Icing sugar||2 Ounce|
|Natural yogurt||10 Ounce|
|Lemon||1⁄2 , juiced|
1. In a large pan, place the blackcurrant puree, sugar, and yogurt and lemon juice and mix well.
2. Tip the gelatin in a small pan over another pan of hot water. Gently stir this into the puree mixture.
3. As the mixture begins to set, gently fold in the egg whites and beat well till stiff. Pour this mixture into ice tray and freeze.
4. Serve immediately or pack for storage and freezing.