Black Currant Sorbet

1. 1

   In a medium saucepan combine the sugar with 3 cups water.

2. 2

   Bring to a boil, stir until sugar dissolves, and remove from heat.

3. 3

   Place currants in a clean saucepan and add 2 cups of the sugar syrup.

4. 4

   Bring to a boil, reduce heat to low, and simmer for 15 minutes.

5. 5

   Puree using an immersion blender or stand blender.

6. 6

   Strain through a chinois or fine sieve, discarding solids.

7. 7

   Allow to cool completely; mixture may be chilled in a bowl set in an ice water bath.

8. 8

   Stir in 1/4 cup water and 3/4 cup to 1 cup of the remaining syrup, to taste.

9. 9

   Freeze in an ice cream maker according to manufacturers instructions.

10. 10

    For firmer sorbet, transfer to a covered container and freeze until solid, several hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.