Ideally for this simplest of summer recipes, you have an ice-cream maker, and a freezer. If this is the case, you coarsely blend 500g Redcurrants (or, even better, Blackcurrants) with 100g Sugar and one pot of Yoghurt, put this in the ice-cream machine, and when ready pot and freeze, for the most fragrant and fruit-filled of summer ices.
In my case I blitzed the Redcurrants, Yoghurt, a tablespoon of Sugar and same of Elderflower Cordial, dropped in a few Blackcurrants and we ate it as it was, tart and not frozen.
This recipe comes from Clare Island Yoga Retreat Centre, where they make yoghurt of their own Sheep's milk and are likely gathering their heavenly Blackcurrants as I write...
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On the sugar front - need I say that in this and all sugary recipes those of you who prefer to use alternative sugars (agave/maple/date/fructose &c.) replace as you wish. Note however, I do cut down on sugar, use unrefined varieties and bake on the tart side. At the same time, I don't hesitate to express my sympathy for the too-oft villified sugarbeet.
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