I'm making good use of all of the currants. This turned out pretty good - but it tastes a little strong of the Brown Rice Syrup - next time I think I'll use a half cup of each Brown Rice and Maple Syrup.
Currant Sorbet
2 cups currant juice
1 cup brown rice syrup
¼ cup maple syrup
To make currant juice – place currants in sauce pan and crush – do not add water. Bring to a boil. Turn off, cover and let cool. When cool strain through a jelly bag or several layers of cheesecloth.
To make sorbet: Mix all ingredients together – make sure the currant juice is cold or at least room temperature. Place in ice cream maker and process until desired consistency – about 40 minutes.
2 comments:
I was just reading a currant section in this month's Today's Diet and Nutrition. They have a Black Currant Sorbet, just slightly different from yours. If you would like me to send it, let me know! Also, I would love to feature the pie on our website, please email me if that would be okay (alisa@ the website that follows). Thanks! - http://www.godairyfree.org
Hi Alisa,
I would love to see the sorbet recipe. Feel free to use any of my recipes as long as you give me credit and link them back to my blog.
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