Comments on: Red Currant Sorbet

By: currant sorbet recipe • Shiny Cooking

currant sorbet recipe • Shiny Cooking — Sat, 18 Jul 2009 00:04:14 +0000

[...] Adapted from a recipe by Delicious Days. [...]

By: Sue

Sue — Wed, 16 Jul 2008 19:52:12 +0000

step #2 has lime juice and step #3 has molasses but they are not mentioned in the ingredients or how much to use!!

By: On currants and rope and stories | Itisi Again

On currants and rope and stories | Itisi Again — Fri, 16 May 2008 21:20:23 +0000

[...] It’s been a landmark day in the garden - I discovered ACTUAL CURRANTS on the red currant bush I planted 3 years ago. They aren’t ripe yet, and I’m guessing there will only be a bowlful, but still, real red currants. Now what to do with them. I suppose I could make this, or this, or even this. [...]

By: Amy

Amy — Sat, 11 Aug 2007 02:40:55 +0000

Sorry for the necromancy, but I had to say I love this sorbet! I was looking for a use for currant juice that wasn't a chiffon pie (yes, there's jelly, but I'm partial to strawberry) and oh em gee this hits the spot!

For the non-metric users, here's the equivalents I worked out:
5 oz. water
5 oz. granulated sugar
3 oz. orange juice
8 oz. currant juice

By: nyog

nyog — Wed, 24 Aug 2005 16:12:40 +0000

Hi, Great recipe. Just thought you might like to know that "molasses" means something quite different here in North America--a brown very strongly flavoured remnant when sugar is processed from sugar cane. It was cheap, so poorer people used it in American south. It has a wonderful flavour. However, what you want in recipes which uses sugar/water emulsions is the word "syrup" or "sugar syrup." n

By: Oliver

Oliver — Sun, 31 Jul 2005 19:19:04 +0000

Thanks for stopping by everyone. It indeed was soo refreshing, especially with the hot days we’ve been having (it seems the weather changes from one extreme to another) ;))