Black Currant Sorbet (Print Version)

A vibrant, tart sorbet made from black currants, ideal for a naturally refreshing summer dessert.

# Components:

→ Fruit

01 - 2 cups fresh or frozen black currants, stems removed

→ Sweetener

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

→ Flavor

04 - 1 tablespoon fresh lemon juice

# Directions:

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 cool for 10 minutes. Puree using a blender or immersion blender until smooth.
03 - Strain puree through a fine-mesh sieve into a bowl to remove seeds and skins, pressing with a spoon to extract maximum liquid.
04 - Stir in lemon juice and taste, adjusting sweetness as needed.
05 - Cover and refrigerate for at least 1 hour until thoroughly chilled.
06 - Pour chilled mixture into ice cream maker and churn according to manufacturer instructions, approximately 20 to 30 minutes.
07 - Transfer to freezer-safe container, cover, and freeze for at least 3 hours until firm.
08 - Let sorbet sit at room temperature for a few minutes to soften slightly before serving.

# Expert Advice:

01 -
  • Vibrant, deep purple hue and intense fruit flavor.
  • Completely vegan and gluten-free for an inclusive dessert option.
  • Simple preparation with only a few core ingredients.
  • Naturally refreshing and light at only 110 calories per serving.
02 -
  • Add a teaspoon of cassis liqueur before churning to enhance the depth of the berry flavor.
  • Let the sorbet sit at room temperature for 5-10 minutes before scooping to ensure a smooth, creamy serve.
  • Always check ingredient labels for hidden allergens to ensure the dish remains safely gluten-free and vegan.
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