Black Currant Sorbet (Printable)

A vibrant frozen dessert showcasing the bold tart flavor of black currants with refreshing citrus notes.

# What You Need:

→ Fruit

01 - 1.1 lb fresh or frozen black currants

→ Sweetener

02 - 1 cup granulated sugar

→ Liquids

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

# Directions:

01 - Rinse the black currants thoroughly and remove any stems.
02 - In a medium saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely, approximately 3–4 minutes.
03 - Add the black currants and simmer for 5 minutes, until the berries are soft and starting to burst.
04 - Remove from heat. Let cool slightly, then blend the mixture with a stick blender or in a blender until smooth.
05 - Press the purée through a fine-mesh sieve into a bowl to remove seeds and skins. Discard solids.
06 - Stir in the lemon juice. Taste and adjust sweetness if necessary.
07 - Cover and chill the mixture in the refrigerator for at least 2 hours, until thoroughly cold.
08 - Pour into an ice cream maker and churn according to the manufacturer's instructions, usually 20–30 minutes, until thick and slushy.
09 - Transfer the sorbet to a freezer-safe container. Freeze for at least 2 hours, or until firm.
10 - Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly for easy scooping.

# Expert Suggestions:

01 -
  • It's genuinely foolproof, even if you've never made sorbet before, and the whole process feels like a small kitchen victory.
  • Black currants have this sophisticated tartness that somehow makes you feel like you're eating something fancy without any actual fussing.
  • Completely vegan and dairy-free, so you can serve it to anyone without the usual dessert anxiety.
02 -
  • The straining step isn't optional if you want a smooth, refined texture that feels luxurious on your palate instead of sandy and rough.
  • Chilling your mixture thoroughly before churning is what prevents large ice crystals from forming, and it's the difference between silky sorbet and an icy brick.
03 -
  • Taste your mixture at every stage and adjust both sweetness and tartness before freezing, because once it's frozen, making corrections becomes nearly impossible.
  • If your sorbet freezes too hard, let it sit in the refrigerator for 10 minutes before scooping rather than at room temperature, which prevents melting while keeping it scoopable.
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