Summer Pudding Sorbet - cooking recipe

Ingredients

250 g black currants
250 g red currants
250 g raspberries
100 g blackberries
225 g golden caster sugar
100 ml creme fraiche

Preparation

Put all the fruit into a stainless-steel saucepan with the sugar and a tablespoon of water. Heat gently until the skins start to burst and the juices run a rich purple-red.
Allow to cool.
Push the fruit through a sieve, pressing hard with the back of a spoon to get all the juices and flesh from the fruit.
Pour into an electric ice-cream maker following maufacturers instructions and add the creme fraiche when the mixture just starts to freeze.
Freeze.