We dreamed up this currant and blackberry sorbet after an abundance of currants made its way into our kitchen. What better way to do currants justice than by marrying them with lush blackberries? These dark purple fruits are packed with flavonoids and are high in antioxidants.
Our cool currant and blackberry sorbet is perfect on its own, but a splash of dry sparkling wine* will add some pizazz come dessert time.
Shout out to Teresa from Bear Foods Market in Chelan who generously provided the currants straight from her garden!
1 cupblack currants**
2teaspoonsfresh lime juice
Pinch of salt
Combine the sugar and water in a small sauce pan, bring to boil, then reduce heat and cook until the sugar dissolves. Take off the heat and let cool for 10 minutes.
In a blender, combine the currants, blackberries, lime juice, salt, and sugar-water mixture. Blend until smooth.
Strain through a fine mesh strainer into a bowl, pressing with the back of a spoon to get all of the juice out. Discard seeds and pulp.
Transfer to a freezer-safe container and seal tightly with a lid. Place in the freezer until frozen solid, at least 4 hours.
Put the frozen currant and blackberry sorbet in the refrigerator 30 minutes before serving to give it time to soften and make it easier to scoop. Serve immediately, re-freeze any remaining sorbet.
The sorbet will keep in the freezer for up to a month.
* Did you know that not all wine is vegan? If following a strict plant-based only diet, make sure you select a vegan-friendly bottle. More information here.
** You can substitute other types of berries if preferred.