Instructions: 1. Puree the blackcurrants and orange juice, then stir in the icing sugar.

2. Whip the cream until fairly thick and fold into the blackcurrant mixture.

3. Spoon the mixture into a 500g(1lb) loaf tin. Cover with clingfilm or foil and freeze until firm.

4. Turn out onto a plate and decorate with blackcurrant and whipped cream before serving. Redcurrants or blackcurrants may be used in this recipe.

NOTES : Deliciously refreshing dessert for a special summer meal.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.