Black Currant Sorbet
|Blueberries/Black currants||2 Pound (Or 4 Pints)|
|Black currant liqueur/Cordial||2 Ounce|
|Sugar||1 Cup (16 tbs)|
1) Through a handmill or sieve, pass the blackcurrants to make puree, reserving a few.
1) Measure the puree in order to get about 2 1/2 cups.
2) Top the puree with blackcurrant cordial or liqueur and/or water if necessary to reach the desired level.
3) Add the sugar to the puree and mix well until sugar dissolves.
4) Pour into a freezer tray and freeze for about 2 hours till mushy.
5) Beat the egg whites till stiff.
6) In a bowl, turn black currant mixture, mash lightly with a fork, then fold in the beaten egg whites, stirring to distribute evenly through puree.
7) In a lightly oiled or dampened shallow container or 1 quart mold, turn out the mixture.
8) Freeze for 2 hours till firmly set.
9) Immerse mold in hot water up to the rim, then quickly unmold sorbet onto a serving dish.
10) Decorate sorbet with remaining black currants, and allow to soften at room temperature for 20 minutes before serving.
11) Serve the black currant sorbet as dessert.