Raspberry & Redcurrant Ice

With fresh marjoram

British summer time can be a little unpredictable, forcing berries into a bit of a glut at times. While jam and the other well-known preserves are fabulous ways of making these fruits last, this recipe captures the freshness and zing.

Pairing redcurrants with raspberries tame their acidity, adding a welcome floral sweetness as well as some body to this dessert. 

Fresh herbs are a favourite seasoning of mine, and while mint or lemon balm is an obvious choice for sweeter recipes, marjoram is a delicious alternative. 

Serves 6
Preparation time: 15 minutes
Freezing time: 2 hours
Ingredients:
250g raspberries
150g redcurrants
20g icing sugar
20g honey
30g elderflower cordial
150g water
Chopped marjoram to taste

1. Begin by lining a shallow metal tray with a few layers of cling film, and place in the freezer.
2. Puree the fruit, sugar, honey, elderflower and water, then pass through a sieve to remove the seeds.
3. Freeze in the prepared tray.
4. Once the mixture is icy, mash with a fork and quickly return to the freezer. Repeat this until the texture remains grainy once frozen. This should take three or four mashing’s.
5. Once frozen transfer to a container with a lid and keep in the freezer.
6. Add some chopped marjoram to serve.

Serve on its own, with your favourite cake or biscuit.

Chef Notes:
1. Strain the puree through a nylon sieve as metal can react with the acid in the fruit and taint the colour and flavour.
2. Depending on your sweet tooth, use only honey for a less sweet flavour, or more icing sugar if the 

Robin Popham
Chef at ‘Create Terroir’ and Sandy Lane Farm veg box customer