Currant-lemon sorbet

Mix the Höllinger organic currant lemon syrup with water and the juice of half a lemon in a bowl.

Pour the mixture into a flat mold and add a few fresh currants and place the mold in the freezer.

Stir the sorbet with a fork every 30 minutes to ensure a consistent consistency. Repeat this process until the sorbet is firm but still creamy.

Serve the blackcurrant-lemon sorbet in small bowls or glasses.

It is a refreshing and slightly tart dessert, perfect for hot summer days or as an elegant dessert after dinner.