It was also suggested that I try sorbet so I did. I am trying to avoid using processed white sugar or corn syrup in my creations - so I used Brown Rice Syrup and Maple Syrup. It wasn't bad, but you can taste the Rice Syrup a little too strongly - next time I think I'll do 1/2 cup of each instead of what's listed.
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.
2 comments:
Do you grow your own currants??
Yes. I have 3 Red Lake Currant Bushes.
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