Berry Picking and Red Berry Sorbet
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Cook time: 
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Serves: 1 quart
A summery sorbet made from red raspberries and currants.
  • One 12 ounce package of unsweetened frozen raspberries (or fresh--I decided to save my fresh berries for a garnish)
  • 2-3 cups red currants water
  • 1 cup sugar
  1. Place the currants in my heavy-bottomed 3 quart pan and added enough water just to cover them. Bring to a boil and cook for about 5 minutes. The berries will start to pop open and release their juice. Add the frozen raspberries and sugar. Bring back to a boil. Cook for a few minutes until the raspberries start to pop.
  2. Over a clean bowl, strain the berries and accumulated juice through a fine mesh sieve to strain out the seeds and pulp. Be sure to really push the puree through the sieve with a silicone spatula or a wooden spoon to get every juicy bit of puree and leave on the seeds behind.
  3. Chill the puree until very, very cold.
  4. Churn in an ice cream maker according to manufacturer directions. Transfer sorbet to an airtight container and place in freezer until ready to serve. Allow the sorbet to harden for a few hours, if desired.
  5. If you don't own an ice cream maker, you can get close results by freezing the puree in a freezer-proof bowl or metal pan and whisking the puree every 30 minutes or so, until it is completely frozen. Or allow the mixture to completely freeze and break it up into pieces with a fork and processing it in a food processor.
Recipe by Cafe Johnsonia at