Black Currant Sorbet (Print)

A vibrant, refreshing frozen dessert spotlighting bold tart black currants with lemon

# Ingredients:

→ Fruit

01 - 1 pound 1 ounce fresh or frozen black currants

→ Sweetener

02 - 1 3/4 cups granulated sugar

→ Liquids

03 - 1 cup water
04 - 2 tablespoons fresh lemon juice

# Instructions:

01 - Rinse the black currants thoroughly under cold water and remove any stems or debris.
02 - Combine the granulated sugar and water in a medium saucepan. Bring to a simmer over medium heat, stirring constantly until the sugar dissolves completely, approximately 3 to 4 minutes.
03 - Add the prepared black currants to the simmering syrup and cook for 5 minutes until the berries are soft and beginning to burst.
04 - Remove from heat and allow to cool slightly. Blend the mixture using an immersion blender or standard blender until completely smooth.
05 - Press the blended mixture through a fine-mesh sieve into a bowl to remove seeds and skins. Discard the solids.
06 - Stir in the fresh lemon juice. Taste the mixture and adjust sweetness as needed.
07 - Cover the mixture and refrigerate for at least 2 hours until thoroughly cold.
08 - Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20 to 30 minutes, until the mixture reaches a thick and slushy consistency.
09 - Transfer the churned sorbet to a freezer-safe container and freeze for at least 2 hours until firm.
10 - Before serving, remove the sorbet from the freezer and allow it to sit at room temperature for a few minutes to soften slightly for easier scooping.

# Pro Tips:

01 -
  • It's pure berry intensity without any dairy heaviness, so you actually taste the fruit instead of cream drowning it out.
  • The whole process takes barely thirty minutes of hands-on time, and the rest is just the freezer doing its job while you do something else.
  • Once you nail this technique, you can swap in any tart berry and never buy expensive sorbet again.
02 -
  • Don't skip the straining step thinking you'll leave the seeds in for texture—they'll create a gritty mouthfeel that's genuinely unpleasant, and you'll be annoyed with yourself every spoonful.
  • If you don't have an ice cream maker, you can still make this by freezing it in a shallow container and stirring vigorously every thirty minutes, but the texture won't be quite as creamy since you won't have the constant churning action that incorporates air.
03 -
  • If your sorbet comes out too icy instead of creamy, you either didn't churn it long enough or the mixture wasn't quite cold enough when it went into the machine—next time, give it an extra chill and trust the full churn time.
  • Keep your ice cream maker's bowl in the freezer all summer so you can make sorbet on impulse whenever you find beautiful berries—that spontaneity is half the joy.
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