Red Currant Sorbet

Name: Red Currant Sorbet
Yield: Approximately 4 cups (960 ml)
Cuisine: American
Ingredients: Water or simple syrup, at room temperature, as needed; Few drops of Tartaric Acid Solution or lemon juice; 1¼ cups (300 ml) ruby port wine; 2 pounds (910 g) fresh red currants (see Chef’s Tip); ¾ cup (180 ml) water; 5 ounces (140 g) granulated sugar

Preparation info

Approximately
4 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

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

Americas
United States
Dessert
Gluten-free
Vegan
ice cream

Method

Wash the currants and remove the berries from the stems. Place the currants in a saucepan with the water, port wine, and sugar. Stir to combine and bring the mixture to a boil.
Puree the mixture and strain through a fine mesh strainer; discard the solids. Add the tartaric acid or lemon juice to the liquid. Let cool to room temperature.
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