Red Currant Sorbet 
Ingredients:
of red currants de-stemmed and rinsed |
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of water |
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of sugar |
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egg whites (optional) |
Make sure the ice cream maker bowl is in the freezer - preferably overnight.
Combine water and sugar in a large saucepan over medium heat until sugar is dissolved. Add the red currants and bring to a boil. Lower the heat to medium low and cook for approximately 3 min. until most of the berries have popped.
Pour mixture through a fine mesh strainer into a large bowl or large measuring cup. Use the back of a large serving spoon to press the currants through the strainer, pushing through most of the pulp and reserving skins and seeds. Discard the skins and seeds and let the "juice" come to room temperature and then refrigerate for 3 hours at a minimum.
If using egg whites (for texture so not necessary) whip the egg whites until barely soft peaks and then incorporate into the sorbet mixture. Don’t worry if it’s not thoroughly combined.
While the ice cream maker is running, pour the sorbet mixture into the bowl and run for approximately 20-30 mins. until a soft serve consistency is achieved. Place in a freezer safe container and freeze until it firms up.
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Note
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2021-07-08 When using KA ice cream maker bowl attachment, use 2.5x of recipe to make approximately 6 cups of liquid which "just" fits into the bowl. If using egg whites, just use 2x recipe so everything fits and doesn’t overflow. One single recipe is not sufficient in terms of liquid and the beater won’t be effective to freeze and incorporate air as it doesn’t fit the first set of "wings". |