Black Currant Sorbet (Printable Page)

A vibrant and tangy sorbet showcasing intense black currant flavors for a refreshing summer treat.

# What You'll Need:

→ Fruit

01 - 1.1 lbs fresh or frozen black currants, stems removed

→ Sweetener

02 - 1 cup granulated sugar
03 - 3/4 cup water

→ Flavor

04 - 1 tablespoon freshly squeezed lemon juice

# Step-by-Step Guide:

01 - In a medium saucepan, combine black currants, sugar, and water. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Simmer for 5 minutes until currants soften and burst.
02 - Remove from heat and let cool for 10 minutes. Puree the mixture using a blender or immersion blender until smooth.
03 - Strain the puree through a fine-mesh sieve into a bowl to remove seeds and skins, pressing with a spoon to extract as much liquid as possible.
04 - Stir in lemon juice. Taste and adjust sweetness as needed.
05 - Cover and refrigerate for at least 1 hour until thoroughly chilled.
06 - Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions, usually 20-30 minutes.
07 - Transfer sorbet to a freezer-safe container, cover, and freeze for at least 3 hours until firm.
08 - Before serving, let sorbet sit at room temperature for a few minutes to soften slightly.

# Expert Tips:

01 -
  • Explosive berry flavor with a perfect balance of tartness and sweetness.
  • Naturally vegan and gluten-free, making it a crowd-pleaser for various dietary needs.
  • Elegant and sophisticated appearance with a striking deep purple color.
02 -
  • Chill the fruit mixture thoroughly before churning to ensure the finest ice crystal structure.
  • Letting the sorbet sit at room temperature for 5 minutes before scooping makes for a much smoother serving experience.
  • If using frozen currants, there is no need to thaw them before starting the cooking process.
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