Thibault and I made this sorbet 2 summers agoÂ at a farm house in the Auvergne. It was a great couple of days relaxing in the countryside with the only memorable stress being and an epic game of petanque. There were a clutch of red currant bushes in the the orchard in front of the house so on the day we left, we gathered a little harvest and headed back to Le Puy to make sorbet.
We cleaned the fruit, liquidised it and strained it through a (clean) stocking.
Unfortunately I can’t remember the exact proportions of ingredients we used, however I think we just added approx 500mg of sugar and enough water to bring it up to the volume of a 1/2 gallon freezer canister.
I think we probably added the sugar in the form of syrup (500mg sugar + 500ml of water).
In general most sorbets in a 1/2 gallon freezer end up with around 500mg of sugar in them. If the fruit is naturally very sweet you might need slightly less.
The flavour was fabulous – I can still remember it 18 months later. It made you sit up in your chair like someone had set off a fire cracker under you.