Wednesday, July 29, 2009

Minted Black Currant Sorbet

I didn’t think there was such a thing as too much dessert. But with summer in full swing and my complete inability to resist the season’s glorious fruit and berries, we have reached the limit around here. The two of us simply have not been able to keep up with all of the goodies I’ve been inspired to whip up. I have resorted to throwing dinner parties, not for the company but for the extra mouths to feed, sending sweets with the husband to work, and simply giving it away. And my freezer’s still stuffed full of desserts and their various components.

So when I was considering what to make with the rest of the incredibly ripe black currants from our very own currant bush before they went bad, I knew it had to be something that would keep until we had room in our bellies. (And until the husband returned from his business trip to Taiwan—after all, I didn’t want to have to eat all of it by myself!) My solution? Sorbet, of course! I made the sorbet and froze it without even bothering to churn it. Yesterday I thawed out the giant popsicle and churned it. Why all the freezing and refreezing? I love to eat homemade sorbet the day it’s churned, when the texture is at its best. The timing couldn’t have been better—we had a record high of 106 degrees yesterday, and the refreshment was desperately needed.


Minted Black Currant Sorbet
Printable Recipe

2 pounds black currants
1 ½ cups sugar
½ cup packed mint leaves
1 cup water
2 tablespoons freshly squeezed lemon juice

Puree the currants in a food mill using the finest disc. If the puree has seeds, strain it through a fine mesh sieve to remove them. Combine the sugar, mint, and water in a small saucepan. Heat until the sugar dissolves. Remove from the heat and let cool. Strain through a fine mesh sieve and stir in the currant puree and lemon juice. Chill over an ice bath until ice-cold. Transfer to an ice cream maker and churn until frozen. Transfer to a container and freeze for 4 to 6 hours before serving.

Makes about 1 ½ quarts. A good sorbet is always refreshing, but the mint makes this one even more so. A small scoop would make a fantastic palate cleanser between courses in a rich meal. Another serving idea: Frozen Kir Royales.

6 comments:

Ciao Chow Linda said...

This looks fabulously refreshing. Your photo is beautiful too.

Y said...

Oh wow, that sounds so delicious! :) It's freezing over here at the moment, but it wouldn't stop me from wanting to make this sorbet.

Hungry Dog said...

Wow, stunning!

veron said...

Woah, just what I need. The mercury is pretty high over here too and really humid, this sorbet is the perfect antidote.

ABowlOfMush said...

I'm just drooling over this!
Black currant is my favorite fruit flavor and its so hard to find out here in the U.S.
This sorbet is so pretty and looks delicious!

Chow and Chatter said...

wow this sounds truly divine love it

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