White Currant and Blueberry Sorbet

When fresh currants are in season in July, making a sorbet is easy and the results quite elegant. I used white currants in this recipe but red would also work. If you want to try it with black currants, increase the amount of sugar by ½ cup or to taste.
Photography By Carol Sullivan | July 15, 2012

Ingredients

  • 1½ cups blueberries
  • 4 cups white (or red) currants
  • A little water
  • 1 cup granulated sugar

Instructions

Put the berries in a medium-sized pot with a few tablespoons water and place over medium-high heat. Bring to a boil and then lower to a simmer, stirring occasionally. Continue simmering until most of the skins have popped, about 10 minutes. Remove from the heat and push the berries through a strainer to extract as much juice as possible. You should have roughly 1½ cups liquid.

Return the berry juice to the pot and add 1 cup sugar. Bring to a boil again and stir until the sugar has dissolved, about 2 minutes. Remove from the stove and let cool. Pour contents into ice cream/sorbet maker and use as directed according to model.

Ingredients

  • 1½ cups blueberries
  • 4 cups white (or red) currants
  • A little water
  • 1 cup granulated sugar
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