The other day, my sister Hannah brought me some fresh red currants she'd picked up at our parents' house in the Northeast Kingdom. She presented them to me with strict instructions to make a special sorbet. Special? Okay, here is my attempt, inspired by the champagne cocktails they used to serve at our favorite old (now gone) restaurant Smokejacks. They spiked them with rosewater and prickly pear juice to make them hot pink! Ooh, that gives me an idea: I bet this would be really good with champagne too. Instead, I added a little bit of gin (you could skip the gin, but the smidge of alcohol helps to give it a smoother texture when it's frozen).
Red Rose Sorbet
1 1/4 cup fresh red currants
1 cup fresh red raspberries
1/2 cup sugar (this is for a sweet-tart sorbet; if you like yours sweeter, by all means add more)
1 teaspoon lemon juice
A pinch of salt
1 teaspoon rose water (my local store sells it right by the vanilla)
1 teaspoon Hendrick's gin (optional)
Remove any stems from currents and rinse. Puree currants, raspberries, sugar, lemon and salt in a blender till smooth. Pass through a mesh sieve. Add rose water and gin, if using, and stir to combine. Freeze in an ice cream maker according to your machine's instructions. (Mine usually takes 20-25 minutes). Transfer to a lidded container and put in freezer till firm.