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Blackcurrant and Pear Sorbet (6 servings)

Ingredients 200g / 7oz canned blackcurrants in syrup 400g / 14 oz canned pears in syrup 125g / 4 oz caster sugar Preparation Method Drain syrup from the blackcurrants and pears into a stainless steel or enamel saucepan, add the sugar and simmer, stirring until dissolved.  Place the blackcurrants and pears in a food processor or blender and purée until smooth.  Combine purée with syrup and allow to cool. For best results, freeze in an electric ice maker.  If you do not have an ice cream maker, transfer the mixture to a stainless steel or enamel bowl and freeze for 1 hour or until the mixture begins to freeze around the edges. Whisk well to break down the ice crystal evenly.  Return to freezer and freeze for a further 11/2-2 hours, whisking every 30 minutes, until firm. Transfer the sorbet to a plastic container, cover and store in the ice compartment of your refrigerator until ready to serve.

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