Black Currant Sorbet (Printable Version)

Tart and vibrant frozen black currant treat with refreshing citrus notes

# What You Need:

→ Fruit

01 - 1.1 lb fresh or frozen black currants

→ Sweetener

02 - 0.88 cup granulated sugar

→ Liquids

03 - 1.06 cup water
04 - 2 tbsp freshly squeezed lemon juice

# Directions:

01 - Rinse the black currants thoroughly under cold water and remove any stems or debris.
02 - In a medium saucepan, combine the granulated sugar and water. Bring to a gentle 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 become soft and begin to burst.
04 - Remove the saucepan from heat and allow the mixture to cool slightly. Blend using an immersion blender or transfer to a food processor until the mixture achieves a smooth consistency.
05 - Pour the blended mixture through a fine-mesh sieve into a clean bowl, pressing gently to extract all liquid while discarding the seeds and skins.
06 - Stir the freshly squeezed lemon juice into the strained purée. Taste the mixture and adjust the sweetness level if necessary.
07 - Cover the bowl with plastic wrap and refrigerate the mixture for a minimum of 2 hours until it reaches a thoroughly cold temperature.
08 - Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer's instructions, typically 20 to 30 minutes, until the mixture becomes thick and reaches a slushy consistency.
09 - Transfer the churned sorbet to a freezer-safe container and freeze for a minimum of 2 hours until it reaches a firm texture.
10 - Remove the sorbet from the freezer and allow it to sit at room temperature for a few minutes to soften slightly, making scooping easier.

# Expert Advice:

01 -
  • The flavor is bold and complex without any dairy heaviness, so it feels refreshing even when you eat it straight from the freezer.
  • It's naturally vegan and gluten-free, which means you can serve it to almost anyone without worrying about dietary complications.
02 -
  • The seed and skin straining step is not optional if you want a refined sorbet; skipping it leaves a gritty texture that feels like sand in your mouth.
  • Chilling the mixture before churning makes a real difference in the final texture—I learned this the hard way by trying to save time and ending up with something more icy than creamy.
03 -
  • Use an ice cream maker if you have one—the difference in texture between churned and hand-scraped is noticeable and worth the effort if you make sorbet regularly.
  • The lemon juice is not negotiable; it's what brings the black currant flavor into focus and keeps the sorbet from tasting one-dimensional and flat.
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