Damson sorbet

This is my original recipe.

  • 300g damsons
  • 2 medium cooking apples
  • 200 ml agave nectar (or to taste)

Wash the damsons.  Peel, core and slice the apples.  Put all the fruit in a pan and stew with 100 – 150 ml of water until soft, stirring occasionally.

Leave to cool until it stops bubbling, then pass through a sieve or Mouli to remove stones and fragments of skin.  Sweeten the resulting purée with agave nectar to taste.  (Most people will probably like this recipe a little sweeter than I do.)

Freeze for approximately 8 hours, then stir thoroughly with a fork, making sure you break up any solid chunks which have formed around the outside of the container.  Refreeze until ready to serve.

Serves 6-8.


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