| Prep: 15 mins | Cook: 10 mins – 12 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 0g | 0g | 39g |
| sugars | fibre | protein | salt |
| 36g | 2g | 1g | 0g |
I’ve always been captivated by the brilliant burst of flavor found in a lovingly prepared Lemon and Redcurrant Sorbet. As a chef with a palette trained by the rich, earthy flavors of Montana, I confess to having a special fondness for nature’s fresh bounty. That’s why I’ve always loved this recipe. It delicately balances the sharp, refreshing tang of lemons with the sweet, tart sophistication of redcurrants for a dessert that is both deeply fulfilling and invigorating.
The Unstoppable Combination of Lemon and Redcurrants
As a kid, I’d often find myself exploring the untamed wilds of my surroundings, plucking sun-ripened berries from the bushes and fresh lemons from the trees. This fond memory is revived each time I whip up a batch of Lemon and Redcurrant Sorbet, a sweet salute to my childhood adventures. The recipe is straightforward, revolving around the natural flavors of the ingredients. It’s a combination reminiscent of the sweet and tart Raspberry Sorbets I’m fond of, albeit with a unique twist.
Nature’s Nutritional Gem: The Health Benefits
But beyond the nostalgic taste, there’s another reason I love this recipe: the double duty it performs in terms of health. Lemons, as we know, are an excellent source of vitamin C, but what might surprise you is the extensive health benefits of redcurrants. These petite berries pack a powerful punch of antioxidants, bolstering the body’s immunity and enhancing skin health. Plus, did I mention it’s a low calorie dessert? Talk about guilt-free indulgence!
While Lemon and Redcurrant Sorbet stands on its own as a refreshing summer dessert, the flavor profile also beautifully pairs with more decadent dishes. Imagine closing a meal with a bite of a savory Venison Stew followed by a spoonful of this vibrant dessert. It’s what gourmet dreams are made of.
To anyone seeking a dessert that masterfully blends taste, nutrition, and memories of summer’s bliss, I wholeheartedly recommend trying the Lemon and Redcurrant Sorbet. It’s a testament to the simple pleasures in life; with each bite, you can truly taste the sun-soaked summer days from whence its ingredients came.
What You’ll Need
- 1 cup of redcurrants
- 2 large lemons
- 1 1/4 cups of granulated sugar
- 2 cups of water
- 4 tablespoons of lemon juice
- 2 tablespoons of redcurrant syrup
Method
Step One
Firstly, pick over the redcurrants to remove any stems or leaves. After that, rinse them under cold water to clean. The lemons must also be thoroughly washed.
Step Two
In a saucepan, combine the water and sugar. Heat over medium heat until the sugar is completely dissolved. This syrup will make the sorbet sweet and smooth.
Step Three
Next, grate the zest of the two large lemons and add it into the syrup. Cut the lemons in half and squeeze the juice. Keep the juice aside for later use.
Step Four
Add the clean redcurrants into the syrup. Bring the mixture to a boil. Once boiling, reduce the heat and let simmer for about ten minutes, or until the redcurrants are fully softened and have released their juice.
Step Five
Using a fine mesh strainer, strain the syrup and redcurrant mixture into a bowl. Press the mixture using the back of a fork or a spoon to extract as much juice as possible. Discard the remaining pulp.
Step Six
Now, add the lemon juice and redcurrant syrup to the strained mixture. Stir well to combine everything.
Step Seven
Place the sorbet mixture in the refrigerator for about two hours, or until it is thoroughly chilled.
Step Eight
Finally, churn the chilled sorbet mixture in an ice cream maker following the manufacturer’s instructions. Once the sorbet is the right consistency, transfer it to a container and freeze for a minimum of two hours before serving.
