2 cups red
½ cup mint leaves
¼ cup agave syrup½ cup of prosecco
Rinse the red currants and separated from the twigs. There seems to be a resurgence of artisanal ice cream parlors recently, where they make locally some delicious ice cream. Interesting tastes and unusual combinations. I love the salted caramel ice cream the most, but then again, salted caramel is my all time favorite taste. Especially when it comes in a form of Laduree’s salted caramel macarons. The other taste that applied to me a lot was red currant sorbet with mint and prosecco. Very easy to make, kind of sweet and tart combination, fresh with mint and slightly boozy with prosecco. You will love it!Enjoy!
Put the currants in a saucepan, add agave syrup and cook over low heat until the fruit burst. Remove the currants from heat, cool them slightly and blitz with a hand held blender together with the mint leaves. Transfer the currant pulp into a zip-lock bag and freeze them laying flat for a minimum of 3-4 hours. After the currant paste has been frozen remove it from the bag, and put them into a mixer and blend them with prosecco until it becomes of the consistency of frozen snow. Again put the pulp into the container. Store in the freezer. Serve in a glass topped with prosecco and garnished with red currant sprig.
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