Sunday, July 08, 2007
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.
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.