Currant Sorbet

Ingredients

• 500 g currants
• 125 ml currant juice
• 200 g sugar
• 1 Egg white
• 2 tbsp cassis (currant liqueur)

Instructions

1. 1.

   Wash the currants and remove stems with a fork. Combine berries, juice, 100 ml water, and sugar in a saucepan; bring to a boil and simmer for 3 minutes. Set aside and let cool.

2. 2.

   Beat the egg white until stiff peaks form. Strain the berry mixture through a sieve into a metal bowl. Stir in the liqueur and fold in the whipped egg white. Freeze in an ice cream maker or freezer for about 4 hours, stirring occasionally.