Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.When making a fruit sorbet, it is important to retain as much of the fruit's authenticity as possible. They should always be strong, punchy and assertive in taste.
1 kg/2lb damsons
450g/141/2oz caster sugar
Small pinch of salt
Put the ingredients in a medium-sized pan over a low heat. Stir until the damsons begin to burst and ooze their juice. Remove from the heat and pass through a sieve, pushing with a wooden spoon or ladle. Pour the syrup into an ice-cream maker and churn until frozen. Remove and seal in a small container in the freezer until ready to use.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments