Lemon ice cream with berry jelly

Name: Lemon ice cream with berry jelly
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g mixed berries (e.g. raspberries, black and red currants, strawberries) or 500 g frozen mixed berries; 2 tablespoons (30 g) Cornstarch; 1/4 l red currant juice © no longer on sale; 7-10 Tbsp !!©; 1 piece(s) lemon peel of 1 untreated lemon; 1 package Vanillin sugar; 300 ml Fruit ice cream (e.g. lemon sorbet); 7-10 Tbsp Peppermint

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g mixed berries (e.g. raspberries, black and red currants, strawberries) or 500 g frozen mixed berries
2 tablespoons (30 g) Cornstarch
1/4 l red currant juice © no longer on sale
7-10 Tbsp !!©
1 piece(s) lemon peel of 1 untreated lemon
1 package Vanillin sugar
300 ml Fruit ice cream (e.g. lemon sorbet)
7-10 Tbsp Peppermint

Directions

1
Select and wash the raspberries and currants. Wash and clean strawberries. Stir starch and 6 tablespoons of juice until smooth. Bring the rest of the currant juice, lemon zest and vanillin sugar to the boil. Stir in starch. Simmer at low heat for about 5 minutes.
2
Add fruit. Let the berry groats cool down a little. Remove lemon peel. Arrange the grits in dessert glasses. Form ice cream into balls with an ice cream scoop and arrange with the groats. Decorate with mint if desired.