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.
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
ReplyDeleteHi Alisa,
ReplyDeleteI 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.