Black Currant Sorbet (Printable Version)

A tart and intensely flavored sorbet featuring fresh black currants and lemon juice.

# What You'll Need:

→ Fruit

01 - 1 pound 1.6 ounces fresh or frozen black currants, stems removed

→ Sweetener

02 - 3/4 cup plus 2 tablespoons granulated sugar
03 - 3/4 cup water

→ Flavor

04 - 1 tablespoon fresh lemon juice

# How to Prepare:

01 - In a medium saucepan, combine black currants, sugar, and water. Bring to a gentle boil over medium heat, stirring until sugar dissolves completely. Simmer for 5 minutes until currants soften and burst.
02 - Remove from heat and let cool for 10 minutes. Transfer mixture to blender or use immersion blender and process until completely smooth.
03 - Pour puree through fine-mesh sieve into bowl to remove seeds and skins. Press with spoon to extract maximum liquid.
04 - Stir in lemon juice. Taste mixture and adjust sweetness as needed.
05 - Cover and refrigerate mixture for at least 1 hour until thoroughly chilled.
06 - Pour chilled mixture into ice cream maker and churn according to manufacturer instructions, approximately 20 to 30 minutes.
07 - Transfer sorbet to freezer-safe container, cover securely, and freeze for at least 3 hours until firm.
08 - Before serving, let sorbet sit at room temperature for a few minutes to soften slightly for optimal texture.

# Expert Suggestions:

01 -
  • It tastes like pure summer without any of the heaviness of ice cream.
  • The tartness wakes up your palate in a way that feels genuinely refreshing, not cloyingly sweet.
  • You can make it vegan and gluten-free without any sacrifice whatsoever.
02 -
  • Skipping the straining step sounds like it will save time, but you'll end up with a grainy texture that feels unpleasant no matter how long you churn it.
  • Cold temperatures mute flavors, so your mixture should taste slightly sweeter and more tart than you want the final sorbet to taste, since the cold mellows it out.
03 -
  • If you don't have an ice cream maker, you can freeze the mixture in a shallow pan and stir it every 30 minutes for 2 to 3 hours, though the texture won't be quite as smooth and creamy.
  • Frozen black currants work beautifully in this recipe and sometimes even taste more intensely flavored than fresh ones, so don't feel like you're settling if that's what you find.
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