On a recent trip to the grocery store, I caught sight of something new to the produce aisle: red currants. I'd never seen fresh red currants, and I was enamored by the dainty clusters of berries, each reminded me of a brilliant garnet cabochon. Needless to say, I brought a carton home — despite having no idea what to do with them.After some preliminary tasting and research, it became clear that although it's possible to eat red currants out of hand, reducing them in sugar helps round out their piquancy. Ultimately, I blended their slightly tannic flavor with raspberries in a granita creating the perfect ending to an Indian Summer day. Learn one great application for red currants when you read more
1/4 pound red currants, about 1 scant cup
1/2 pound raspberries, about 2 cups
1 tablespoon fresh lemon juice
1/2 cup sugar
- In a blender, purée the currants with the raspberries. Press them through a stainless steel or nylon sieve (wire discolors the fruit) into a medium bowl, and add the lemon juice.
- In a medium saucepan, bring one-half cup of water and the sugar to a boil. Boil until the mixture is a light syrup consistency, 4 minutes (for a more dense sorbet, boil until the syrup is thick, 7 minutes). Cool for a few minutes.
- Stir the currant and raspberry mixture into the sugar syrup. Place the granita in a large glass baking dish, cover loosely with foil and allow to freeze, 2 to 2 1/2 hours.
- Ten minutes before serving, transfer the granita to the refrigerator to soften. Serve.
Makes 1 pint.
Nutirtional Information Per Serving: 47 calories; 1 gram protein; 12 grams carbohydrates; 2 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 0 sodium
- Desserts, Frozen
- North American