Black Currant and Mint Sorbet
Biotta Juice Featured: Black Currant Juice
Makes 1 quart
1/4 cup sugar (preferably organic, raw cane sugar)
1/4 cup filtered water
2 large mint sprigs (equivalent to 1 tablespoon packed leaves)
1 bottle BIOTTA BLACK CURRANT JUICE
1 teaspoon lime juice, freshly squeezed
1/4 cup white chocolate chips (optional)
Pour sugar into a large, heat proof bowl. Boil water and pour over sugar, stirring to dissolve. Then, steep the mint sprigs in this mixture until it’s cooled down, about 15 minutes. Discard the mint leaves. Add BIOTTA BLACK CURRANT JUICE to bowl and stir in lime juice.
Pour mixture into the ice cream maker and freeze according to manufacturer’s instructions. If using white chocolate chips, spinkle into ice cream maker the last 5 minutes of freezing. Spoon sorbet into a freezer-safe container; cover and freeze 4 hours or until firm. For easier scooping, remove from freezer 5 minutes before serving.