Red Currant Sorbet

Required time: preparation 25 min.
Ingredients (serves 4-5):
*150ml water
*140g sugar
*juice of 1 orange
*250ml of red currant juice/ pulp (strained)
Detach berries from the stems and puree with a
food processor. Run puree through a strainer
(optionally lined with cheese cloth) and set
2 For the syrup: Put the water, the sugar and the
lime zest into a pot and bring to a boil. Let simmer
for about 4-5 minutes, then remove from heat and
let completely chill.
3 Combine the juice of one orange with the berry
juice/ pulp and add syrup. Usually I prepare about
20% more molasses to start with and decide on the
fly how much I want to add to the fruit mix
depending on the level of tartness I’m after.
4 Either use an ice cream machine or simply put it
the mix in the freezer, but don’t forget to check
back with the sorbet every so many hours
(depending how cold the freezer is set) and stir
well to ensure a uniform texture. A trick I’ve
tried for the first time and found it to be working
extremely well, is to pour the semi fredo sorbet
into the food processor again, blend well and send
it back to the freezer. This way all larger ice
crystals are crushed and the texture becomes very

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