Place the redcurrants, icing sugar and
orange juice in a food processor or blender and work to a puree.
Rub through a sieve to remove the
pips.
Place in a freezer proof container,
cover and freeze for 2-3 hours.
Whisk to break up the crystals.
Whisk the egg white until stiff, then
whisk into the half-frozen puree.
Return to the freezer until firm.
Transfer the sherbet to the
refrigerator 15 minutes before serving to soften.
To serve, scoop into chilled glasses
and decorate with frosted currant leaves and redcurrant sprigs.
Serves 4
Frosted currant leaves, which add a pretty
finishing touch here, are simple to make. Paint egg white all over the
leaves with a fine paintbrush, brush off any excess and dip in caster
sugar until completely coated. Place on greaseproof paper to dry for 1-2
hours.
