Yield: Yields 4 cups
A splash of ruby port helps deepen this sorbet’s beautiful bright pink color and adds some sweetness to complement the tart berries. The pectin in the currants makes the sorbet exceptionally smooth.
Make Ahead Tips
The sorbet will keep in the freezer for up to 1 week.
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I followed the recipe exactly. It was a little too intense for me and my family: too sweet and too much ginger. However I tried a little of the recipe before turning into sorbet with vodka and soda water which was good. I thought it would be fantastic with whiskey. Also, I made the sorbet very successfully with a hand blender. I split it into two quart wide-mouth mason jars and then blended once after three hours, again after an hour and once in the morning for a gorgeous consistency.
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