Currant Sorbet

Basic preparation 1. rinse the currants, drain them and pluck them from the stems.

Put the berries in a saucepan, sprinkle with sugar and vanilla sugar and sprinkle with the juice of one lemon. Stir the berries a little and let them steep for 15 minutes with the lid closed.

3. 250 ml of water to the berries form and bring to a boil, stirring throughout, until they begin to burst open.

Reduce the temperature a little and let the berries simmer gently for another 5 minutes, stirring from time to time.

Remove the saucepan from the stove and mash the cooked berries. 6.

Strain the berry puree through a sieve and cool the collected juice to room temperature.

Preparation in the ice-cream professional 7. Cool the mixture with the lid closed for 1 hour in the refrigerator or 15 min. in the freezer.

8.Then pour the sorbet mixture into the chilled container of the ice cream maker and freeze for 30-40 min.

9.If desired, you can stir the currant liqueur into the sorbet mixture after about 20 min of freezing and continue freezing.

Preparation in the freezer In addition you need: 1 egg white, 1 pinch of salt, 1/2 tsp sugar.

Cook the berry juice as described before, fill it into a large shallow freezer container and freeze it for 4-5 hours at least at -18 °C. Stir the mixture frequently with a fork. Whip the egg whites with the salt and sugar to snow. Mix the almost frozen sorbet with the snow and continue freezing.

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