1 tablespoon corn flour (corn starch)
2 tablespoons cold water
450 ml (3/4 pint) apple puree
400 ml (14 fl oz) berry juice (raspberry, loganberry or blackberry)
1/4 teaspoon salt
2 teaspoons grated lemon rind
little honey (optional)
2 tablespoons lemon juice
2/3 cup (150 ml) 1/4 pt white wine
grated nutmeg (optional)
2 tablespoons cold water
450 ml (3/4 pint) apple puree
400 ml (14 fl oz) berry juice (raspberry, loganberry or blackberry)
1/4 teaspoon salt
2 teaspoons grated lemon rind
little honey (optional)
2 tablespoons lemon juice
2/3 cup (150 ml) 1/4 pt white wine
grated nutmeg (optional)
method
1. Dissolve the cornflour in the water in a saucepan.
2. Add the apple puree, berry juice, salt and lemon rind and stir well.
3. Heat gently, stirring, until clear and thickened. Taste and add a little honey, if liked. Cool, then chill.
4. Stir in the lemon juice and wine before serving, sprinkled with nutmeg, if liked.
2. Add the apple puree, berry juice, salt and lemon rind and stir well.
3. Heat gently, stirring, until clear and thickened. Taste and add a little honey, if liked. Cool, then chill.
4. Stir in the lemon juice and wine before serving, sprinkled with nutmeg, if liked.
serving amount
serves 6
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