Kavey Eats has set a smashing brief for her August Bloggers Scream For Ice Cream challenge, asking bloggers to create iced desserts inspired by ‘favourite ice cream van treats’, and to share associated memories. Regular readers will notice that I’ve been on a bit of a reminiscence flex lately, so when I read Kavey’s post I thought, ‘huzzah! Another good excuse to talk about my mum!’ I’ve also been feeling a bit sheepish because the last time I entered BSFIC I made a gross iced spiced lassi which I promised myself I would perfect and then didn’t. So here is my entry, which this time is not only edible, but worth sharing the recipe for.
It was a tough call choosing which ice cream to draw inspiration from because so many bring back good memories; the plastic sheaths filled with ice that rip the corners of your mouth as you suck out their irridescent contents, Fabs, Rockets, Twisters… I settled for a Fruit Pastilles lolly because when these first came out I remember me and my mum being super impressed by them. Mum was a massive fan of jelly sweets and a Fruit Pastilles lolly went a long way towards quelling the urge for juicy synthetic fruit during the summer months.
The best bit of a Fruit Pastilles lolly is the intense blackcurrant layer that is its crowning glory. Like the hundreds and thousands on a Fab, the blackcurrant bit is the smallest but most satisfying part of this lolly experience. I have set out to recreate this in sorbet form, which is much more grown up, sophisticated, and essentially, a larger, more appropriate portion size for something so tasty. My sorbet is made from fresh fruit from my friend Marylin’s allotment, real Rowntree’s Fruit Pastilles and a nip of special Sipsmith Damson Vodka so it is full of vitamin C and fun.
- 300g blackcurrants
- 250ml water
- 4 tbsp caster sugar
- 80g Rowntree’s Fruit Pastilles (only strawberry and blackcurrant)
- 30ml damson vodka/sloe gin/cassis (optional)
- Bring 200ml water to the boil in a small heavy-bottomed saucepan.
- Dissolve the caster sugar in the water and add the blackcurrants.
- Make a syrup by simmering the fruit for 5 minutes on a low heat until foamy, thick and juicy-looking.
- Purée the fruit syrup using a hand blender then pass the liquid through a fine sieve, discarding the fruit seeds and fibres.
- Bring the remaining 50ml water to the boil and dissolve the fruit pastilles.
- Combine both syrups in a jug, top up with damson vodka to make 500ml.
- Place in fridge for at least an hour to cool thoroughly.
- Pour sorbet mixture into an ice cream maker and churn for 20 minutes until frozen.
- Keep in freezer until ready to serve.
Disclosure: I was sent a bottle of Sipsmith Damson Vodka for review. This is not a sponsored post.
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About Chloe King
I'm a freelance writer, designer and webby type. I live with my husband and daughter in the south of England. I like to cook and can throw a good party.
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