Black Currant Sorbet (Printable)

Tart black currants shine in this refreshing frozen dessert with hint of citrus.

# Components:

→ Fruit

01 - 1.1 lbs fresh or frozen black currants

→ Sweetener

02 - 1 cup granulated sugar

→ Liquids

03 - 1 cup water
04 - 2 tbsp freshly squeezed lemon juice

# Method:

01 - Rinse the black currants thoroughly under cold water and remove any stems.
02 - In a medium saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely, approximately 3-4 minutes.
03 - Add the black currants to the syrup and simmer for 5 minutes until the berries are soft and beginning to burst.
04 - Remove from heat and let cool slightly. Blend the mixture using a stick blender or countertop blender until smooth.
05 - Press the purée through a fine-mesh sieve into a bowl to remove seeds and skins. Discard the solids.
06 - Stir in the lemon juice. Taste and adjust sweetness if necessary.
07 - Cover and refrigerate for at least 2 hours until thoroughly cold.
08 - Pour into an ice cream maker and churn according to manufacturer instructions, usually 20-30 minutes, until thick and slushy.
09 - Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours until firm.
10 - Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly for easy scooping.

# Expert Advice:

01 -
  • Bold, intense tart flavor from real black currants.
  • Diet-friendly: Vegan, Gluten-Free, and Dairy-Free.
  • Simple preparation with an elegant, professional finish.
02 -
  • Always check sugar packaging for cross-contamination if you are highly sensitive to allergens.
  • Freezing the sorbet in a freezer-safe container for at least 2 hours ensures it reaches the ideal firm texture.
  • The balance of lemon juice can be adjusted to your taste for more or less acidity.
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