Red Currant Sorbet

For the lauter sugar, bring water and sugar together to a boil, skim, cool. It can be kept for a long time if drawn on bottles.

For the sorbet, pluck the currants clean, place in a suitable bowl, mix intimately with the sugar and infuse for about 2 hours. Add the sugar, red wine and mineral water to the currants, mix and press through a sieve. If necessary, season again with sugar.

Form into sorbetiere and freeze.

Please use only fully ripe fruit, otherwise the sorbet will be sour and flat.

Our tip: Use high-quality red wine for a particularly fine taste!

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