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Currant sorbet
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Ingredients
4 cups fresh red, white or black currants, rinsed and drained (or frozen currents thawed with juice)
1/4 cup fresh orange juice
1/2 cup confectioners' sugar
Method
Put currants and orange juice in a food processor and pur?e. Strain, pushing fruit through a fine-mesh strainer with the back of a spatula or wooden spoon. Stir in sugar and freeze in an ice cream maker according to package directions or follow "still-freeze" method below.
To still-freeze, pour sorbet mixture into an 8-inch-square pan or small metal bowl. Place in the freezer. Every 40 to 50 minutes, scrape around edges of pan to release frozen particles. Stir into puree. Continue the process until it forms a firm slush. Pour mixture into a plastic container, cover tightly and freeze.
If the sorbet has been frozen overnight, let stand at room temperature for about 25 minutes before serving.
Makes about 6 servings.
Source: The Berry Bible
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