Tuesday, July 22, 2014

White Currant Sorbet

We got just enough fruit off our white current bush this year to make this sorbet. It was experimental, and I was pleased with the result. The full depth of the currant flavor really comes through. It also comes out a lovely hue - not only are white currants actually a pale peach color when ripe, but the fruit takes on some of the color of the seeds as it cooks.

I used my ice cream maker for this (1.5 qt), but you can also make sorbet without one: freeze the fruit mixture for several hours in a baking pan or other shallow dish, then pry it out in chunks and run it through the food processor just before serving to get the texture right.

4 cups stemmed and washed white currants
2 cups water
1 1/2 cups white sugar

Fresh white currants, washed and ready

Combine all ingredients in a Dutch oven. Bring to a boil, then simmer until the skins separate from the fruit. Put the mixture through a food mill or press it through a sieve to remove the seeds and skins.

Chill the currant mixture until cold in the refrigerator, then either put it in your ice cream maker according to the manufacturer's instructions or freeze.

Serves about 6.

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