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Mixed Currants with lime, ginger and vanilla syrup

Matt Tebbutt from Market Kitchen
Matt Tebbutt drenches red and white currants with fragrant sugar syrup for a simple but memorable dessert

Mixed Currants with lime, ginger and vanilla syrup

Method

1. Make a sugar stock syrup by melting the sugar in the water. Add the vanilla pod, lime juice and peel, and stem ginger. Simmer to infuse the syrup with the flavours.

2. Add the currants and remove from the heat. Leave to sit in the hot syrup for a few minutes, then remove with a slotted spoon.

3. Serve the currants with a drizzle of the syrup and a scoopful of mango sorbet. Decorate with small sprigs of mint.

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Serves: 2

Prep: 10 min
Cook: 10 min

Ingredients
225g Sugar
275ml water
1 vanilla pod, seeds scraped
3 limes, peel of 1, juice of all
1/2 piece stem ginger, finely sliced
2 handfuls red and white currants, removed from their stalks
mango sorbet, to serve
sprig Mint, to decorate