Ruby Blueberry Sorbet
unsweetened frozen blueberries
24 fl oz, red
40 gm, superfine
1 fl oz, creme de cassis (or blackcurrant cordial)
- In a small saucepan, heat the blueberries with 100ml (3½ fl oz) water for 5 mins, until broken down and bright purple.
- Blend with the grape juice, sugar and cassis in a liquidiser then pour into an ice cream maker or freezerproof container. If the latter, freeze for an hour and then stir and break up with a fork then freeze for another hour and breakup again and so on until firm.
- Serve with ripe summer berries or freeze in individual moulds as ice pops.