Red Currant Sorbet
Red currant sorbet is a classic summer dessert that highlights the fresh, slightly tart flavor of red currants. Red currants have been a popular fruit since the Middle Ages, used throughout Europe to make jams, syrups, and refreshing sweets. The origin of sorbet dates back to ancient Rome, where snow mixed with honey and fruit juice was consumed as a coolant. In the modern version, the natural sweetness of red currants and the freshness of lemon combine harmoniously to create a light, icy dessert. Imagine a spoonful of red currant sorbet melting in your mouth, refreshing and invigorating with every bite!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the red currants, then puree them in a blender until completely smooth.
2
In a medium saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. This will take about 5 minutes.
3
Allow the sugar syrup to cool, then stir in the red currant puree and lemon juice.
4
Strain the mixture through a fine-mesh sieve to remove the red currant seeds, then pour it into a shallow dish.
5
Place the dish in the freezer and, every 30 minutes, scrape through the mixture with a fork to create an airy, icy texture. Repeat this process 3-4 times until fully frozen.
6
Before serving, let the sorbet stand at room temperature for 5 minutes to soften slightly. Garnish with fresh mint leaves and a few red currants.
