Redcurrant and Ginger Ice

Fresh, low fat crush, and a great way to preserve redcurrants.

• 200g redcurrants only (use a fork to ‘scrape’ them off the stalks)
• 4 tbsp icing sugar
• 1tbsp syrup from a jar of stem ginger in syrup
• 2 pieces of stem ginger from the same jar, roughly chopped
• 500ml half fat crème fraiche

Put all the ingredients except the crème fraiche in a processor, whiz to puree them, then add the crème fraiche and process until just blended. Pour into a container, and freeze for 2 hours, until still soft enough to scoop. It keeps for longer in the freezer, but remove about ½ an hour before you want to use it to allow it to soften slightly.