Recept Rhian Shellshears autumn currents sodersgourmet 13 juni, 2017 0 Black Current Leaf Sorbet: 100g black current leaf syrup 300g water 50g glucose 20g spinach 10g black current leafs Method: – Blend everything in a thermo at 60oC for 5 mins – Strain and place in ice cream machine and churn until set – Place…