Save Experience the bold, tart essence of summer with this stunning black currant sorbet. This deep purple dessert is an explosion of intense berry flavor that offers a sophisticated alternative to traditional ice cream. Whether you have fresh currants from the garden or a bag of frozen ones, this recipe transforms simple fruit into a gourmet palate cleanser or a refreshing finale to a sunny afternoon meal.
Save The beauty of the black currant lies in its unique balance of sharp acidity and deep sweetness. Unlike many other berries, black currants maintain a robust profile when frozen, ensuring the sorbet remains flavorful and bracing. Preparing this dish at home allows the pure, unadulterated taste of the fruit to take center stage, creating a dessert that is as elegant as it is delicious.
Ingredients
- Fruit: 500 g fresh or frozen black currants (stems removed)
- Sweetener: 200 g granulated sugar and 200 ml water
- Flavor: 1 tablespoon freshly squeezed lemon juice
Instructions
- Step 1
- In a medium saucepan, combine the black currants, sugar, and water. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Simmer for 5 minutes, or until the currants have softened and burst.
- Step 2
- Remove from heat and let cool for 10 minutes. Puree the mixture using a blender or immersion blender until smooth.
- Step 3
- 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.
- Step 4
- Stir in the lemon juice. Taste and adjust sweetness if needed.
- Step 5
- Cover and refrigerate the mixture for at least 1 hour, until thoroughly chilled.
- Step 6
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-30 minutes.
- Step 7
- Transfer the sorbet to a freezer-safe container, cover, and freeze for at least 3 hours or until firm.
- Step 8
- Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly.
Zusatztipps für die Zubereitung
For the best texture, ensure your sorbet base is thoroughly chilled in the refrigerator before adding it to the ice cream maker. Using a fine-mesh sieve is essential to achieve a velvety smooth consistency by removing the tough skins and small seeds of the currants.
Varianten und Anpassungen
If black currants are unavailable, you can substitute them with red currants for a brighter tartness or a mix of various berries for a more complex berry profile. The recipe remains easy and vegan regardless of the berry choice.
Serviervorschläge
Serve this sorbet with a few leaves of fresh mint for a fragrant touch. For an extra touch of elegance, place a scoop in a chilled glass and top it with a splash of sparkling wine or Champagne.
Save This black currant sorbet is a masterclass in simplicity and flavor. With 27 grams of carbohydrates and 1 gram of protein per serving, it provides a balanced, fat-free way to indulge your sweet tooth. Enjoy this European-inspired treat during the height of summer or as a vibrant palate cleanser any time of year.
Recipe FAQ
- → Can I use frozen black currants?
Yes, frozen black currants work well and are a convenient option when fresh ones are unavailable.
- → How do I achieve a smooth texture?
Puree the cooked currants thoroughly and strain the mixture through a fine-mesh sieve to remove seeds and skins.
- → What can I add for extra flavor?
A teaspoon of cassis liqueur can be added before churning for a deeper flavor profile.
- → Is there a substitute for black currants?
You can replace black currants with red currants or mixed berries for a different but delicious result.
- → How should the sorbet be served?
Allow the sorbet to sit at room temperature for a few minutes before serving to soften slightly and enhance flavor release.