I bought some red currants at my town’s Farmer’s market recently.
I was so pleased because they’re not easy to come by, and I cannot overstate how much I enjoy these tart little gems. I almost ate them all in one sitting!
I thought about putting the ones that I did not initially devour into a sweet goodie, but it’s so very hot…I did not want to bake.
So I decided to play up their sour side by incorporating them into a lime sorbet.
I took a chance and made this for dessert the night some new friends were coming over for dinner. I wasn’t sure this was a good plan…what if the recipe bombed?
Well, I am happy to report that the sorbet turned out to be delightful in every way. We loved the pretty pink hue, and thought the sweet/tart flavor was perfectly balanced. I’m hoping I can find more red currants this weekend so that I can make it again.
More recipes with currants:
Red Currant Pie with A Sourdough Crust from Nourished Kitchen
Red Currant Jam from David Lebovitz
Red Currant, Pomegranate, and Kefir Lassi from Healthy Green Kitchen
Homemade Cassis (with black currants) from Nutmeg Nanny
Recipe for Red Currant and Lime Sorbet
- *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
- 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.