This recipe is very versatile you don’t have to stick to the exact ratios and you can also use blackcurrants instead.

Makes about 500ml


250g raspberries
250g redcurrants
125g icing sugar
double cream, to serve


Put the food into a food processor and blitz briefly to a rough puree. Rub through a sieve to remove the pips and skins, then sift in the icing sugar and stir to dissolve. Taste the puree, you want it quite sweet at this point, even a little over-sweet, because the sweetness will be muted when the mixture is frozen.

Tip into a large, shallow container(to speed up the freezing process use a container in which the puree is in a layer no more than 5cm deep) and freeze until rock solid.

Remove from the freezer 20 minutes before you want to serve, so it softens slightly. Just before serving, use a fork to scrape and scratch the mixture into crystals. Pile into glasses and pour a trickle of cream on top and serve.