Pink Lemonade Sorbet Recipe

In saucepan, bring currants, sugar, lemon rind and 2 cups/500 mL water to boil; reduce heat and simmer for 5 minutes. Remove from heat; stir in lemon juice. Strain through fine sieve, discarding solids; let cool.

Italian Meringue: Beat egg whites until stiff but not dry. In small saucepan, bring sugar and 1/4 cup/60 mL water to boil; reduce heat to medium and boil until syrup has reached hard-ball stage (a little dropped into cold water forms hard, not brittle, ball) or candy thermometer registers 250 to 266 F/120 to 130C. With mixer on high, pour hot syrup into whites in thin stream; beat until cool. Set aside.

Freeze lemon mixture in ice-cream machine until thick and slushy, but not set; fold in Italian Meringue and freeze according to manufacturer's instructions. If using machine of 4-cup/1 L capacity or less, freeze in 2 batches.

(Or pour into metal cake pan and freeze until slushy, about 2 hours; fold in Italian Meringue. Freeze until almost solid, about 1-1/2 hours [it's fine if meringue separates and forms top layer]. Break up and purée in food processor; scrape into airtight container and freeze until firm, about 4 hours.)

Makes 4 cups/1 L sorbet, or 16 1/4 cup/60 mL servings.