Another Delicious Way to Use those Fresh Black Currants

Hi there, HV Food Network!

I just picked a bounty of beautiful black currants from Fishkill Farms, and used some for Black Currant Basil Sorbet (recipe below). It's a delicious treat for a hot day, and another way to use those currants before they disappear!

Sincerely,
Kristen

Black Currant Basil Sorbet
(adapted from The New York Times)

3 cups granulated sugar
2 3/4 cups fresh black currants
5-6 basil leaves
Zest of one lemon

1. In a medium saucepan combine the sugar with 3 cups water. Bring to a boil, stir until sugar dissolves, and remove from heat.

2. Place currants, basil leaves, and lemon zest in a clean saucepan and add 2 cups of the sugar syrup. Bring to a boil, reduce heat to low, and simmer for 15 minutes, removing a few of the basil leaves halfway through the simmer. Purée using an immersion blender or stand blender. Strain through a chinois or fine sieve, discarding solids (I strained three times for extra smoothness). Allow to cool completely; mixture may be chilled in a bowl set in an ice water bath.

3. Stir in 1/4 cup water and 3/4 cup to 1 cup of the remaining syrup, to taste. Freeze in an ice cream maker according to manufacturer’s instructions. For firmer sorbet, transfer to a covered container and freeze until solid, several hours or overnight.