I harvested a 1.2 l bowl of white currants yesterday. It is always like a contest between the birds and me, we are waiting until the currants gained some sweetness. It is the question one will the birds strike, this year I was quicker. Last year I came home and the birds went beserk and ate up all of the berries in one afternoon - must have been a great party, sadly I was not invited.
For the sorbet:
After rinsing the currants under running water (3 ants, 1 lightblue / green bug, a few spider) I stripped of the stems and put the berries in a pot with 1 additional cup water and 4 currant leaves. I simmered this for 5 minutes until the berries were soft and popped open. Afterwards I strained the berries and liquid through a fine mashed strainer, pressing the pulp to get as much juice as possible.
I filled the juice back into the cleaned pot after measuring: nearly 500 ml juice was the result. 1 added 3/4 cups sugar, whisked in 1 1/2 teaspoon agar agar (kanten), boiled the juice up again and let simmer for 2 minutes.
This I filled in a flat slightly elastic plastic container (tray), covered with cling film and let the juice cool down completely.
Next step: I stored the container in the freezer and let freeze for 2 hours, after 2 hours I scraped the firmer juice with a fork and stirred and turned vividly. It put it back again and let it freeze for 1 hour, same procedure, scraping, stirring, turning. I put the sorbet back into the freezer and let rest over night. The other day I flipped the container over and put the ice on a board. I chopped the ice into rough pieces which I put into the blender. I blended this until the sorbet was smooth. Afterwards I put sorbet quickly back into the container and let it freeze again for 1 hour, again scraping with a fork, let rest 1 hour, scraping with a fork - done!!!! All this has to be done to make a really smooth sorbet. The ice crystals have to be destroyed.
I cut some very small white flat peaches into wedges and marinated the fruits in a little lemon sirup and mashed some mint leaves with brown sugar in a motar.
I filled some peaches in a bowl, put one scoop sorbet on top and added a little mint sugar.
This is incredible refreshing because the currants are not that sweet, together with the sweet peaches and the mint it is really something special - could eat lots and lots...