2 pounds black currants

1 ½ cups sugar

½ cup packed mint leaves

1 cup water

2 tablespoons freshly squeezed lemon juice

 

Puree the currants in a food mill using the finest disc. If the puree has seeds, strain it through a fine mesh sieve to remove them. Combine the sugar, mint, and water in a small saucepan. Heat until the sugar dissolves. Remove from the heat and let cool. Strain through a fine mesh sieve and stir in the currant puree and lemon juice. Chill over an ice bath until ice-cold. Transfer to an ice cream maker and churn until frozen. Transfer to a container and freeze for 4 to 6 hours before serving.  

 

Makes about 1 ½ quarts. A good sorbet is always refreshing, but the mint makes this one even more so. A small scoop would make a fantastic palate cleanser between courses in a rich meal. Another serving idea: Frozen Kir Royales.