Red Currant and Ginger Sorbet

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.

• 18 oz. (4 cups) red currants, unstemmed
• 1-3/4 cups granulated sugar
• 2 Tbs. ruby port, such as Sandeman
• 1 Tbs. finely chopped fresh ginger
• 1/4 tsp. kosher salt

In a 5- to 6-quart pot, combine the currants, sugar, port, ginger, and salt. Add 2 cups of water and bring to a boil over medium heat; cook, stirring occasionally, until most of the berries have burst, about 8 minutes. Take the pot off the heat and crush the berries with a potato masher. Pour the mixture into a large, fine sieve set over a large bowl and press on the solids with the back of a large spoon to obtain as much liquid as possible. Discard the solids.

Refrigerate the liquid for at least 2 hours and up to 24 (or quick-chill in a larger bowl of ice water). Pour the liquid into an ice cream maker and churn according to the manufacturer’s directions. Transfer to an airtight container and chill in the freezer until firmed up, at least 4 hours.