Ingredients with Measurements:
- 2 cups fresh red currants
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon lemon juice
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
1. Rinse the red currants and remove any stems.
2. In a medium saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. Add the red currants to the saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes.
4. Remove from heat and let cool for 10 minutes.
5. Pour the mixture through a fine mesh strainer into a bowl, pressing on the solids to extract as much juice as possible.
6. Stir in the lemon juice.
7. Cover and refrigerate until chilled, at least 2 hours or overnight.
8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. Transfer the sorbet to a container and freeze until firm, at least 2 hours.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
Temperature:
Boiling temperature for the sugar and water mixture.
Serving size:
Makes about 4 cups of sorbet.
Nutritional information:
Calories per serving: 170
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 2mg
Total carbohydrates: 44g
Dietary fiber: 2g
Total sugars: 41g
Protein: 0g
Substitutions for ingredients:
- Red currants can be substituted with other berries such as raspberries or strawberries.
- Lemon juice can be substituted with lime or orange juice.
Variations:
- Add a splash of vodka or gin to the mixture before churning for an adult version.
- Add a handful of fresh mint leaves to the mixture before boiling for a refreshing twist.
- Top with fresh berries or whipped cream before serving.
Tips and tricks:
- Use a spoon to press the mixture through the fine mesh strainer to extract as much juice as possible.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Freeze the sorbet in a shallow container to make it easier to scoop.
Storage instructions:
Store the sorbet in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the sorbet in a chilled glass or bowl, topped with fresh berries or mint leaves.
Garnishes:
Fresh berries, mint leaves, whipped cream.
Pairings:
This sorbet pairs well with a glass of sparkling wine or a light dessert such as angel food cake.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the sorbet is too icy, try adding a tablespoon of corn syrup or honey to the mixture before churning.
- If the sorbet is too sweet, reduce the amount of sugar used in the recipe.
Food safety advice:
- Make sure to rinse the red currants thoroughly before using.
- Store the sorbet at a safe temperature of 0°F (-18°C) or below.
Food history:
Sorbets have been enjoyed for centuries, with evidence of their existence dating back to ancient China and Persia.
Flavor profiles:
This sorbet has a tangy and sweet flavor, with a bright and refreshing taste.
Serving suggestions:
Serve this sorbet as a light and refreshing dessert on a hot summer day.
Related Categories
Cooking Method: N/A
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Taste: Tangy, Tart, Refreshing, Fruity, Sweet