My parents grow red currants in their backyard and each year the bushes yield more berries than we know what to do with. My mom makes jam but there is only so much of it you can eat when you have 10-15 large buckets of berries each year (that makes a lot of jam, in case you’re wondering). Internet to the rescue!
I was looking around for recipes that call for red currants when I came across one for red currant and raspberry sorbet that looked absolutely scrumptious. And the recipe is dead simple: red currants, raspberries, sugar and lemon juice. All of which I had on hand (or had easy access to). Plus I happen to own an ice cream maker. Coincidence? I think not! This was fate, plain and simple.
First, there was some berry picking involved, where I got mercilessly eaten by mosquitos despite the fact that I was wearing long pants.
What seemed like a lifetime of itching later, I was ready to start on the ice cream. Essentially, you make a simple syrup with sugar and water, measure out your berries (500g of the combination you choose), puree everything in a blender with the lemon juice, push it all through a sieve to get rid of the pips (that part is brutal, not gonna lie!), and freeze in your ice cream maker (or a two-step freezer method the recipe describes if you don’t have an ice cream maker). Half an hour later, you get professional-grade sorbet that’s smooth, refreshing, and unbelievably tasty. I am absolutely in love with this recipe. It’s a keeper!
For full recipe and directions, see here.