in Dessert Recipes

Currant-cranberry sorbet

updated

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Ingredients for 1 servings:

  • 450 ml blackcurrant juice
  • 5 tbsp sugar
  • 150 g cranberries, frozen
  • 1 egg white
  • 1 lemon(s), juice

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 45 minutes

Gently heat the currant juice in a saucepan and dissolve the sugar in it. Separately, pour the lemon juice over the thawed cranberries and puree, then add them to the juice in the saucepan and let cool. Beat the egg whites until stiff peaks form and stir into the cooled juice. Transfer to an ice cream maker or freeze (whisk every 20 minutes until the desired consistency is reached). Serve with whipped cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Currant-cranberry sorbet