What a wonderful treat on a hot summer day.
My currant bushes are really loaded - I'm going to have lots of currants to enjoy this year.
I made my sorbet different this time. I juiced the currants by using my food mill that I attach to my kitchen aid mixer.
The juice was really concentrated so I took 1 cup of juice, 1 cup of water, 1 cup of raw sugar and 1/2 teaspoon xanthan gum.
The xanthan gum is a stabilizer - I use it a lot in gluten free baking so I always have it on hand - it is expensive - like $12 for a bag - but a little goes a long way. It keeps the sorbet nice and creamy - otherwise it is nice when it is fresh, but if you put it in the freezer for later, it will be a hard crystallized block.
I heated the juice mixture until the sugar was dissolved. Then I let it cool to room temperature and then I put it in my electric ice cream maker.
The juice mixture was a pretty dark red when I put it in the ice cream maker but as it froze, it turned a nice fluffy pink color. It is just so light and airy and oh so yummy - not to mention full of all kinds of wonderful phytonutrients.