Red Currant and Lime Sorbet

I bought some red currants at my town’s Farmer’s market recently.

red currants

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.

photo of limes

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.

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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

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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.
Prep Time15 mins
Servings: 6 -8 servings


  • *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.

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14 thoughts on “Red Currant and Lime Sorbet”

  1. Yes! absolutely love red currants and I am always looking for new ways to incorporate them. And this here is exactly what I had in mind. Lovely Winnie!

  2. You know I rarely buy currants but will absolutely change that for this sorbet. I like the maple syrup sweetness against the sour currant and lime pairing, and the color, oh the color is lovely!

  3. Fresh red currant juice is my favorite. And this summer, juice translates to a sorbet or a shake for me. This is beyond heavenly! I love!

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  4. Winnie
    You nailed with this recipe. I’ve had a red currant bush for 3 years and never quite knew what to do with the berries. This is amazing – color, taste, and I love the idea of adding vodka to keep the texture from getting too icy!!

  5. What ice cream maker do you use? I have a cuisinart one that is about 7 years old and I can’t stand it. It is difficult to use and doesn’t do a very good job! I keep thinking there must be a better one available now that I will be easy and do a good job.

    • Hi Tristen,
      I updated the recipe with the link to the ice cream maker I have. It’s a 2 qt one by Cuisinart and I think it’s great.

  6. Red currants–hooray! The last time I had a bunch of red currants, I picked them all off their million little stems and baked them into a peach-currant crumble–but I must admit, this sorbet sounds much more appropriate for the summer heat. Yay!

    • Those suckers sure are a pain to stem, right?! But it’s worth it. I hope you get a change to try the sorbet.

    • I’ve really been enjoying your cassis lately. I mix it with a little maple syrup, sparkly water, fresh lime, and a little orange bitters over lots of ice. SO GOOD!