Red Currant Sorbet

Preparation info

  • Yield: approximately

    4 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • 2 pounds (910 g) fresh red currants (see Chef's Tip)
  • ¾ cup (


  1. Wash the currants and remove the berries from the stems. Place the currants in a saucepan with the water, port wine, and granulated sugar. Stir to combine and bring the mixture to a boil.
  2. Puree the mixture and strain through a fine mesh strainer; discard the solids. Add the tartaric acid or lemon juice to the liquid.
  3. Add additional water or simple syr