Photo by Carol Sullivan
BY LAURA SORKIN
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.
1½ cups blueberries
4 cups white (or red) currants
A little water
1 cup granulated sugar
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.