Redcurrant Sorbet

Thibault and I made this sorbet 2 summers ago 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.

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Dr Big D

As the ice cream doctor, Big D is the scientist among us, obsessing over the chemical properties of ingredients and the balance of sugar/fat/ice ratios. His experimental drive brings exciting and challenging new flavours to our bowls.

Big D has a 2-quart and a 6-quart freezer. His 2-quart freezer is particularly unique with it’s iron bar for a crank, which he built after breaking the old one in determination to make the perfect ice cream.

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2 Responses

  1. Walt says:

    David, I always enjoy reading about your ice cream adventures and seeing your great photos. The Christmas landscape photo is beautiful. Maybe you or Peter will write about your recent food experience in Spain. Happy New Year, Walt and Mary

  2. Peter Gerard says:

    Yum! I usually end up with about 450g of sugar in my sorbets, but I may be using sweeter fruit…

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