When a member or two or three in a family, or friends for that matter, adopt a vegan lifestyle, it’s not a challenge, certainly not a nuisance, but rather it’s inspirational! Such a good reason to experiment and develop new recipes.
A case in point – a huge favourite this past week has turned out to be this hastily, easily made blackcurrant and coconut ice cream.
You know it’s passed the taste test when little granddaughter visits and asks, “Please Nanny, may I have ice cream I LOVE it!”This, along with the blackcurrant leaf sorbet, are too delicious not to share, so here they are.
BLACKCURRANT COCONUT ICE CREAM
400ml tin coconut cream
400ml tin coconut milk
½ to ¾ cup blackcurrant cordial syrup (or other flavour, or jam for that matter)
Juice ½ lemon or lime, optional
Whisk all ingredients together until well combined.
Churn in an ice cream machine.
Transfer to containers and freeze.
BLACKCURRANT LEAF SORBET
250g sugar
600ml water
Zest and juice of 1 lime
Zest and juice of 1 lemon
60g fresh blackcurrant leaves, roughly chopped
Place the sugar, water and lemon and lime zest in a saucepan and bring to the boil, stirring.
Over medium heat boil the mixture for 4 minutes.
Remove from the heat and stir in the blackcurrant leaves.
Cover and leave to stand for 40 minutes.
Strain through a fine sieve and leave to cool.
Churn in an ice cream machine until a sorbet like consistency is reached.
Transfer to containers and freeze.
