Ingredients:
- 1 Pint Red Currants
- 1 tsp Lime Zest
- 2 Tbsp Lime Juice
- 2 Cups Sugar
- 2 Cups Water
- 1/4 Cup Corn Syrup
Directions:
Combine the sugar and water in a pot and bring to a boil. Reduce heat and simmer without stirring until all of the sugar is dissolved. Remove from the heat and allow to cool completely.
Strip away the stems from the berries, rinse them and put them in a food processor with the lime juice. Process until completely smooth.
Press the currant puree through a fine mesh strainer or use a colander lined with cheesecloth to strain the seeds out. Combine the currant puree, lime zest, cooled sugar syrup and corn syrup. Cover and chill for 1 hour.
Follow the instructions for your ice cream / sorbet maker. I poured the puree into the freezer bowl of my ice cream maker with the motor running and let it run for 30 minutes. Then transferred the sorbet to an airtight container and put it the freezer for 2 hours.
Sources:
- Red Currants – Ray Tousey
