Place blackcurrents, water and sugar in a saucepan on a medium to low heat with a lid on, bring to the boil and simmer for 10-15 minutes until some of the fruit has broken up. Take off heat and allow to cool.
Remove ice cream from the freezer and allow to stand at room temperature for 10 minutes to make it easier to scoop.
In a tall glass, place some fruit compot at the bottom and crumble on some meringue, add a scoop of ice cream, repeat until you reach the top finishing with fruit and meringue. Serve with a long spoon
Tips: Make extra compot, its a really good standby for a quick dessert with ice cream and keeps in the fridge for a couple of weeks in a closed container.
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