50
Serves approximately
1 litre
600g blueberries
50g caster sugar
300ml water
Boil the sugar and 300ml water in a saucepan.
When it reaches a syrupy consistency, remove from
the heat.
Wash the blueberries and place them in the syrup
while it is still hot. Process in the Smoothiemix and
leave to cool.
Transfer the coulis to a sorbet maker and allow to
churn for approximately 20 minutes.
Blueberry Sorbet
Preparation: 10 min • Cooking: 5 min • Sorbet maker: 20 min
Serves 4 jars
1.5kg redcurrants
800g sugar
Pectin*
Lemon juice (optional)
Wash the redcurrants and strip them from their
stalks. Process in the Smoothiemix and weigh out
the juice. If using powdered pectin, mix it with 2
tbsp of sugar in a bowl. Pour the juice into a jam
pan and sprinkle it with the pectin and sugar,
stirring gently with a wooden spoon. Bring it to a
steady boil for 2 minutes, stirring constantly.
Add the same weight in sugar, bring back to the
boil and cook over a high heat for 2 minutes, again
stirring constantly.
Skim off the foam and immediately pour the jelly
into the jars.
* As each proprietary brand of powdered or liquid
pectin is different, please refer to the manufacturer’s
guidelines.
Tip: add a drop of lemon juice at the end of the
cooking time to preserve the colour.
Redcurrant Jelly
Preparation: 15 min • Cooking: 15 min
SUMMER
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