| Prep: 20 mins | Cook: 4 hours (Freezing Time) | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 140 | 0g | 0g | 36g |
| sugars | fibre | protein | salt |
| 33g | 2g | 1g | 0.01g |
I find myself returning time and again to the delightful concoction of a White Currant Sorbet. This recipe, so simple yet so flavorful, taps into that perfect sweet spot of refreshing and palate-pleasing without being too heavy. It uses the tartness of fresh white currants, coupled with sweet granulated sugar, a squeeze of fresh lemon juice, and a bit of water. For those of you 21 and over, there’s also the optional dash of vodka that helps keep the sorbet soft.
Melding Old Country Traditions with the Joys of New England
Even though this sorbet may seem far removed from the hearty Irish dishes my grandparents were famous for, every bite feels like home. It’s like stepping into a sun-dappled afternoon at a Boston farmer’s market, with Laura—my partner, my anchor—by my side, and little Leo in his stroller, curiously gazing at everything. Those fresh white currants mirror those warm, unforgettable moments.
Why Currents? Strengthening the Heart through Taste
The National Health Services recommends we consume at least five types of fruit and vegetables each day, and this sorbet, with its burst of fresh white currants, effortlessly paves the way. White currants are not only delicious but also packed with antioxidants and vitamin C, making every serving of this White Currant Sorbet a healthy indulgence.
Similar to a lemon sorbet or a raspberry sherbet, the White Currant Sorbet brings a light, fruity element that contrasts beautifully with any heavy, rich dessert. In my home, we have found it to be the perfect pairing with a dense Guinness cake, creating a perfect tribute to our Irish heritage and New England home.
I’ll end by saying this; every time I whip up this divine White Currant Sorbet, I feel grateful for the foundations established by my ancestors—fresh, quality ingredients, a respect for the culinary process, and above all, an appreciation of the joy that shared food can bring. I hope you enjoy it as much as we do.
What You’ll Need
- 2 cups fresh white currants
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon fresh lemon juice
- 1 tablespoon vodka (optional)
Method
Step One
Start by rinsing the fresh white currants under cold running water. Make sure to remove any stems or leaves if present.
Step Two
In a medium saucepan, combine the currants and water. Bring to a boil over medium-high heat and then reduce to a simmer. Allow the currants to simmer for about 10 minutes until they are soft and have burst.
Step Three
Use a fine-mesh strainer or cheesecloth to strain the currant mixture over a large bowl, pressing on the currants to extract as much juice as possible. Discard the solids left in the strainer.
Step Four
Return the extracted currant juice to the saucepan. Add the granulated sugar to the juice and stir over medium heat until the sugar is completely dissolved.
Step Five
Remove the saucepan from heat and allow the mixture to cool to room temperature. Once cool, stir in the fresh lemon juice and optional vodka.
Step Six
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes between 20 to 30 minutes.
Step Seven
Once churned, transfer the sorbet to an airtight container and freeze for at least 2 hours before serving to firm up.
Step Eight
When ready to serve, scoop out the White Currant Sorbet into serving dishes, and enjoy! This homemade sorbet is delightfully refreshing and perfect for a hot summer day.
