Jeff Misenti
Difficulty Level: easy
If you’re looking for something ice-cold and full of fresh flavor, this blackcurrant sorbet should top your to-do list. Be warned, this recipe requires an ice-cream maker to meet the 15-minute cook time. Without an ice-cream maker, you’ll need to use the freezer, and this can up the cook time massively.
If you do have an ice-cream maker, this recipe can be made fast. Plus, you only need a handful of ingredients. In all honesty, it’s so quick and easy, you’ll probably start making it weekly (during the warmer months at least).
The secret to this blackcurrant sorbet is, bizarrely, the lemon juice. It makes the blackcurrant flavor pop. So, if you’re looking for a bright and colorful dessert, check out the ingredients and cooking steps below. You’ll be amazed at how easy it is.
Blackcurrant Sorbet Ingredients
- 2 cups of blackcurrants (fresh or frozen)
- 1/2 cup of sugar
- 1/2 cup of water
- 1 tablespoon of lemon juice
- Crème de Cassis (optional, for serving)
Blackcurrant Sorbet Instructions
- Add the sugar and water to a saucepan.
- Warm over medium heat until the sugar has fully dissolved, then set the syrup aside and let it cool.
- Place the blackcurrants, cooled syrup, and lemon juice into a blender or food processor.
- Blend until the mixture is completely smooth.
- Pour the mixture through a fine-mesh sieve to remove the seeds and any thicker pulp.
- Transfer the strained mixture to an ice cream maker and churn it following the manufacturer’s directions. If you do not have an ice cream maker, pour it into a freezer-safe container and freeze, stirring every 30 minutes until it becomes firm.
- Spoon the sorbet into chilled bowls or cones when ready to serve. Add a splash of Crème de Cassis if you want a little extra flavor.