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nafex - [NAFEX] request recipe for black currant sherbet

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  • From: Louisa Rogoff Thompson <louisagardener@earthlink.net>
  • To: nafex@lists.ibiblio.org
  • Subject: [NAFEX] request recipe for black currant sherbet
  • Date: Mon, 09 Aug 2004 15:00:39 -0400

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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