[NAFEX] request recipe for black currant sherbet

Brungardt, Sam Sam.Brungardt at state.mn.us
Mon Aug 9 17:46:22 EDT 2004

Black Currant - Pear Ice
2 cups water
1 cup sugar
2 cups strained black currants (simmer a few minutes first so straining
is easier)
2 cups pear juice
Combine sugar and water in a saucepan and boil mixture for 5 minutes,
add black currants and pear juice.  Pour into freezer trays and freeze.
Remove from freezer two or three times during freezing process and beat
rapidly to prevent crystals from forming.

And although they're not for sherbet, the following two recipes sound

Pork Chops with Black Currant Jam Sauce

1/4 c. black currant jam
2 Tbsp. Dijon mustard
6  1"-thick pork chops, trimmed of all fat
1/3 c. wine vinegar
freshly ground black pepper (optional)
orange slices for garnish
In a small bowl, whisk together the jam and mustard.  Fry the chops in a
nonstick pan.  Just before the chops are done,  top each chop with the
jam-mustard mixture.  Cover the pan and cook for final two minutes.
Remove the cover and remove each chop to a warmed plate.
Cool fry pan to a warm, not hot, temperature.  Pour wine vinegar into
the pan and whisk to remove the bits of pork and jam.  Pour this sauce
over each chop.
Season the chops with fresh ground pepper, if desired.  Garnish with an
orange slice and serve.
This low-fat main course serves 6.
Grilled Duck Breast with Black Currant Jelly-Herbs de Provence Marinade
Yield: 6 servings

2  1-lb. Muscovy (or other duck) breasts
2 Tbsp. soy sauce
1 Tbsp. dried herbs (herbs de Provence or mixed dried herbs)
1 tsp. freshly grated ginger
2 cloves garlic, minced
2  Tbsp. black currant jelly
grated zest and juice of 1  lime
freshly cracked black pepper

Combine ingredients for marinade in a medium shallow pan until blended.
Add duck breasts to pan and distribute the marinade evenly over all
sides of duck.  Cover and refrigerate for 1-3 hours.

Preheat BBQ grill to high.  Cutting only through the skin and fat, score
the duck breasts with five diagonal lines.   Grill the breasts, skin
side down, 1 to 2 minutes just to caramelize the skin.  Use a water
sprayer to reduce flare-ups from the duck fat.   Duck will color very

Remove promptly from grill and transfer duck, skin side down to a small
roasting pan.  Place on upper rack of BBQ grill.  Bake 8 to 10 minutes,
or until breast is still very rare.

Drain off duck fat and turn breasts over.  Cook another 3 to 4 minutes
until duck breasts are medium rare.

Cover with foil and let rest 5 minutes before slicing.   Serve pan
drippings as sauce.

-----Original Message-----
From: nafex-bounces at lists.ibiblio.org
[mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of Louisa Rogoff
Sent: Monday, August 09, 2004 2:01 PM
To: nafex at lists.ibiblio.org
Subject: [NAFEX] request recipe for black currant sherbet

Saw the request for black currant jam recipes.  I've done it much as 
suggested - cover rinsed black currants with water in a pot that won't 
stain or react (e.g. enamel, stainless steel, or glass), add sugar to 
taste.  (I, too, don't like the sweetness of commercial products, but 
with 'Prince Consort' I found that a much larger amount of sugar was 
needed than for other fruits.)  If you don't add enough at this point, 
though, you can always add more later.

Boil until the berries have burst.  Stir and press down on them often 
with a wood spatula or spoon.  Strain, and proceed as usual for any 
jam.  In other words, you don't need to add pectin, citric acid, etc.  
However, if you wish you can use a mixture of black and red currants, 
black currants and jostaberries, or just jostaberries - which yield a 
pink-colored syrup or jam which is delicious.

I usually just make a syrup.  If you let it boil down till it is 
thicker, it will be jelly.  You can also leave it uncovered in the 
refrigerator and it will gradually thicken.  I have kept mine in the 
freezer for years.  I pour it over vanilla ice cream.

I would love to know how to make it into sherbet.  Cassis (black 
currant) sherbet is a classic in France, but I've never been able to 
find a recipe for it.  It is served both as a dessert and to "cleanse 
the palate" between courses of a gourmet meal.

Louisa Thompson

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