Recipe for Red Currant and Lime Sorbet
Things you should know:
1. Stemming red currants is kind of a pain. Try to get into your "zen space" while you're doing it.
2. I rely on maple syrup for sweetening many desserts because I believe that it's healthier than sugar. I think a light honey could also be used here. If you're not opposed to including sugar, you could also sweeten this with a simple syrup (made by heating together equal parts of sugar and water until the sugar dissolves).
3. The vodka in this recipe keeps the sorbet from getting too icy, but you won't taste it. I promise.
Servings: 6 -8 servings
Ingredients
- *1/2 cup fresh squeezed lime juice I used Persian limes, which have no seeds
- *1 3/4 cup rinsed and stemmed red currants
- *3/4 cup pure maple syrup
- *1 1/2 cups water
- *1 packed tablespoon lime zest
- *2 tablespoons vodka
Instructions
- 1. Combine lime juice, red currants, maple syrup and water in a blender. Process until smooth. Pass through a fine mesh strainer to remove the red currant seeds (don't skip this step- it's very important).
- 2. Mix the lime zest into the strained mixture. Taste and see if it is sweet enough for you: if not, add a bit more maple syrup (keep in mind, however, that this sorbet is supposed to be tart). Mix in the vodka, then transfer to a large, sealable plastic bag and refrigerate until very cold.
- 3. Freeze in ice cream maker (I have this one and love it) according to manufacturer's instructions. The sorbet will probably still be fairly soft when it emerges from your machine, so plan to pack it into a 1 quart container and place it in the freezer for a while so it hardens up before your serve it: an hour or two (or preferably overnight) should do the trick.