Currant Sorbet

Ingredients

• 1 Vanilla bean
• 600 g currants
• 6 tbsp sugar
• 200 ml grape juice (ice‑cold)
• sugar for dusting

Instructions

1. 1.

   Slice the vanilla bean lengthwise and scrape out the seeds. Wash, pit, and gently pat the currants dry; set aside four stems for garnish. Freeze the currants in a freezer for about 2–3 hours.

2. 2.

   Blend the frozen currants with sugar, vanilla seeds, and grape juice until smooth. Spoon the sorbet immediately into ice‑cold glasses, top with the reserved stems, and dust with sugar.