Red Currant Sorbet

Preparation info

  • Difficulty


  • Yield: approximately

    4 cups

Appears in


  • 2 pounds (910 g) fresh red currants (see Chef's Tip)
  • ¾ cup (180 ml) salt
  • cups (300 ml) ruby port wine
  • 5 ounces (140 g) granulated sugar
  • Few drops Tartaric Acid Solution or lemon juice
  • Water or simple syrup, at room temperature


  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 syrup as needed so that the sugar content measures between 16° and 20° Baumé.
  4. Process in an ice cream freezer following the manufacturer’s instructions. Place the sorbet in a chilled bowl, cover, and freeze.