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currant sorbet

currant sorbet

Check out this awesome bowl Dad found under the house.

Under the house, you say? Why yes, under the house. Why do you ask?

Oh, you didn’t know. My house got a new foundation this spring.

Wow, those plum blossoms in the background sure look pretty.

So yesterday Dad, his cousin, and the guy who works with him were putting new beams under the house. At one point I was out in garden, valiantly hacking at the giant weeds with a hoe, when Dad called out, “Amy…I found something for you!”

the moat and gangplank, er, the foundation

Great, I said to myself. Probably a burlap sack he wants me to turn into a dress. Sorry, family joke.

It was actually the little white bowl above, caked in dirt. It had no chips and cleaned up nicely.

get to the currant sorbet already

Isn’t that currant sorbet a lovely shade of pink? It’s super refreshing on a hot summer day, and a whiff of summer in the dead of winter. If you can get your hands on some red currants, make some currant juice and get this sorbet into your freezer posthaste.

The inherent sweetness of the berries can vary. The main liquid/sweetening agent in this sorbet is a simple syrup. Simple syrup is traditionally just a 1:1 ratio of water and sugar, heated until it forms a clear liquid. In fact, simple syrup can be used in all sorts of sorbets. If you find the sorbet a little tart, try increasing the simple syrup to 3/4 cup water and 3/4 cup granulated sugar.

News flash! This currant sorbet recipe is now entered in the Ice Cream Social Challenge, hosted by ScottySnacks, SavortheThyme and Tangled Noodle. It runs through July, so I’ll let know how it goes and if there is adulation or raucous booing to be had.

currant sorbet

Adapted from a recipe by Delicious Days.

prep: 10 minutes
freeze: several hours
servings: 5
special equipment: food processor or blender

    1/2 cup water
    1/2 cup granulated sugar
    1 cup red currant juice
    1 tablespoon orange juice
    1 teaspoon lime juice

In a small saucepan, bring water and sugar to a boil. Lower heat and simmer until sugar is dissolved, a minute or two. Remove from heat and allow to cool completely. Guess what? You just made a simple syrup.

Combine currant juice, orange juice, and lime juice. Add the cooled simple syrup. Freeze several hours.

Once the sorbet is frozen, it will be dark red, with a coarse texture from large water crystals. Scoop the sorbet into a food processor or blender (food processor will work better), and allow to soften a few minutes. Whirl the currant sorbet until smooth and pink, then store in the freezer. This technique will lend the sorbet a perfect texture, like store-bought.

Variation: If you don’t have a food processor, you can get similar results by whisking the sorbet as you go. Every hour or so, remove the sorbet from the freezer and stir it up well with a whisk. This keeps the texture smooth nearly as well as the food processor method.

Nutrition information: 92 calories; 0.1g fat; 0mg cholesterol; 1mg sodium; 24g carbohydrate; 1g fiber; 22g sugars; 0.3g protein; 0% vitamin A; 18% vitamin C; 1% calcium; 1% iron

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  1. [...] Currant Sorbet from Shiny Cooking [...]

  2. [...] currants left over after my last dinner party and I hate to waste things so I would like to thank Shiny Cooking for the inspiration for this dish. Hope you [...]

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