After some preliminary tasting and research, it became clear that although it's possible to eat red currants out of hand, reducing them in sugar helps round out their piquancy. Ultimately, I blended their slightly tannic flavor with raspberries in a From the Los Angeles Times
Red Currant And Raspberry Granita
Ingredients
1/4 pound red currants, about 1 scant cup
1/2 pound raspberries, about 2 cups
1 tablespoon fresh lemon juice
1/2 cup sugar
Directions
Note: The recipe doesn't specify how to serve the granita, but I prepare it by fluffing the frozen dessert with a fork, which gives it an ethereal texture.
- In a blender, purée the currants with the raspberries. Press them through a stainless steel or nylon sieve (wire discolors the fruit) into a medium bowl, and add the lemon juice.
- In a medium saucepan, bring one-half cup of water and the sugar to a boil. Boil until the mixture is a light syrup consistency, 4 minutes (for a more dense sorbet, boil until the syrup is thick, 7 minutes). Cool for a few minutes.
- Stir the currant and raspberry mixture into the sugar syrup. Place the granita in a large glass baking dish, cover loosely with foil and allow to freeze, 2 to 2 1/2 hours.
- Ten minutes before serving, transfer the granita to the refrigerator to soften. Serve.
Makes 1 pint.
Nutirtional Information Per Serving: 47 calories; 1 gram protein; 12 grams carbohydrates; 2 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 0 sodium
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