Red Currant Sorbet

Ingredients

• 1 Vanilla bean
• 80 g birch sugar
• 1 tsp lime zest
• 900 g red currants

Instructions

1. 1.

   Halve the vanilla bean lengthwise and scrape out the seeds with a knife. Simmer the birch sugar, vanilla seeds, lime zest, and 300 ml water for 4–5 minutes over medium heat. Remove from the stove and let cool.

2. 2.

   Meanwhile, pick 800 g of currants from the stems, deseed, wash, and drain them. Puree the berries with the syrup as finely as possible using a stick blender, then strain through a fine sieve.

3. 3.

   Freeze the fruit puree in an ice cream maker for 30–40 minutes. Transfer it to a metal container and keep it in the freezer for 30 minutes before serving, or fill a container and freeze in the deep‑freezer for 3–4 hours, stirring every 30 minutes.

4. 4.

   For serving, wash remaining currants and garnish the sorbet with them.