Currant sorbet

Quickly wash the redcurrants, let them drain in a colander and run through a sieve (or beat them) so as to obtain a smooth cream.

Place the cream in a bowl and add the juice of half a lemon.

Put the sugar in a pan from the bottom quite often, add a little glass of water and let simmer for 5-6 minutes, making sure to keep the flame always very low.

Then remove the syrup from the heat and, once cooled, unite the past of ribes, mixing thoroughly.

Pour the mixture into the bowl of ice cream maker sorbet prepared in accordance with the specific instructions of your device.

If you don't have electrical equipment, but would also prepare homemade ice cream, and you whipped, well follow some precautions.

First of all we must remember that, after introducing the Pan (or pans, complete or without dividers) in the freezer, produced by ice is mixed with a wooden spoon about every 30 minutes, at least until it will be soft enough to do.

This system will prevent the surface of the sorbetto formation of icicles, watery product that would make completed; also reduce the risk that certain ingredients separate, plummeting to the bottom.

As regards in particular the sorbet, there is a different system to be taken if you do not use electrical appliances.

To consolidation occurred, shatters the ice block and bring you the ' shattered ' (or nuts if you have to shape the sorbet with proper divisors of tubs) in the Blender, reducing them in cream.

Then you embed a cream egg whites mounted to snow again and composed in the freezer for about 30 minutes, so they will consolidate again, but not harden too.

The sorbet is more mushy and watery, not inconvenience which is enough, given that the basic ingredients are liquid (water, juice, coffee or liqueurs).