Black Currant Sorbet (Printable Version)

Tart, vibrant frozen dessert highlighting bold black currants with lemon-kissed sweetness

# What You Need:

→ Fruit

01 - 1.1 lbs fresh or frozen black currants

→ Sweetener

02 - 1 cup granulated sugar

→ Liquids

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

# Steps:

01 - Rinse the black currants thoroughly under cold water and remove any stems or debris. Pat dry if needed.
02 - Combine sugar and water in a medium saucepan. Bring to a simmer over medium heat, stirring constantly until sugar completely dissolves, approximately 3-4 minutes.
03 - Add black currants to the syrup. Simmer for 5 minutes until berries soften and begin to burst, releasing their juices.
04 - Remove from heat and allow to cool slightly. Purée using a stick blender or countertop blender until completely smooth.
05 - Press mixture through a fine-mesh sieve into a clean bowl, using a spatula to extract as much liquid as possible. Discard seeds and skins.
06 - Stir in fresh lemon juice. Taste and add additional sugar or lemon juice if needed to balance sweetness and acidity.
07 - Cover bowl and refrigerate for at least 2 hours until mixture is thoroughly cold, ensuring proper texture during churning.
08 - Pour chilled base into ice cream maker. Churn according to manufacturer's instructions, typically 20-30 minutes, until mixture thickens to a slushy consistency.
09 - Transfer sorbet to a freezer-safe container, smooth the top, and freeze for at least 2 hours until firm enough to scoop.
10 - Let sorbet sit at room temperature for 3-5 minutes before scooping to achieve ideal texture. Serve in chilled bowls.

# Expert Advice:

01 -
  • Black currants have this peculiar way of waking up your palate that other berries just cannot match
  • The texture impossibly smooth because of the sieving step, like velvet on a spoon
  • It keeps beautifully for weeks, though it rarely lasts that long in my house
02 -
  • The sieving step is tedious but absolutely worth it for that restaurant quality texture
  • Chilling the mixture thoroughly before churning makes a noticeable difference in final consistency
  • Room temperature sorbet scoops much more gracefully than rock hard from the freezer
03 -
  • Purchase black currants at peak season in July for the best price and flavor intensity
  • Double the recipe and freeze half, because this disappears faster than you expect
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