Black Currant Sorbet
Black currant sorbet is made by cooking fresh or frozen black currants into a syrup, straining out the skins, and churning the mixture until smooth and scoopable. The result is a deeply colored, sharply fruity frozen treat with no dairy. Allow about 30 minutes of active prep plus several hours of freezing time.
Ingredients
- 2 cups black currants freshly picked or frozen, ensure they are ripe for best flavor
- 1 cup granulated sugar preferably organic
- 1 cup water
- 1 tbsp lemon juice fresh, adds brightness to the sorbet
Instructions
- Begin by washing the black currants thoroughly. If using frozen, simply thaw them completely before use.
- In a medium saucepan, combine the granulated sugar and water. Heat gently over medium heat, stirring occasionally until the sugar dissolves completely, creating a simple syrup. This should take about 5 minutes.
- Add the black currants to the simple syrup. Allow the mixture to simmer gently for about 5 minutes until the currants are soft, and their juices are released. Remove from heat.
- Pour the mixture through a fine-mesh sieve or use a strainer, pressing down with a spoon to extract all the juice. Discard the solids left in the sieve.
- Stir in the fresh lemon juice to the extracted juice. Allow it to cool to room temperature.
- Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, generally for about 20 minutes until the mixture has a thick and creamy texture.
- Transfer the churned sorbet to an airtight container and freeze for at least 2 hours or until firm.
Notes
To amplify the tartness, consider adding a touch more lemon juice. For a richer color, a few drops of natural food coloring may enhance the visual appeal without altering flavor.
Nutrition
Calories: 229kcalCarbohydrates: 59gProtein: 1gFat: 0.4gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 5mgPotassium: 185mgFiber: 0.01gSugar: 50gVitamin A: 129IUVitamin C: 103mgCalcium: 33mgIron: 1mg
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