Blackcurrant Sorbet

Baking and Desserts | World cuisine

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

Description

Blackcurrant Sorbet

Ingredients

Blackcurrant liqueur - 2 lbs
Sugar - 7.1 oz
Water - 17 fl oz
Crème de Cassis - 6 fl oz

Step by Step guide

Step 1

Wash the blackcurrants and remove the stems. In a pot, combine the blackcurrants, water, and sugar, place over medium heat, and cook until the sugar is completely dissolved and the syrup comes to a boil. Continue to cook for another 5 minutes until the berries are soft. Remove from heat and let cool. Once cooled, transfer the berries and syrup to a blender, add the crème de cassis, and blend until smooth. Strain the mixture through a sieve to remove the berry skins. Stir 1/3 of the berries back into the sorbet. Return the sorbet to the pot it was cooked in, cover with a lid, and refrigerate overnight.

Step 2

Pour the chilled sorbet into an ice cream maker and churn according to the manufacturer's instructions for about 20–40 minutes. During this process, the sorbet mixture should increase in volume two to three times. Transfer the mixture to an ice cream container and place it in the freezer until fully set.

Step 3

If you don't have an ice cream maker, immediately pour the liquid sorbet from the pot into a container and place it in the freezer. Remove and stir the sorbet with a fork every 15 minutes until set. Try not to forget about it, or else the ice cream will form crystals, resulting in a granita or fruit ice, which is still delicious.