Save This Black Currant Sorbet is a vibrant, refreshing frozen dessert that spotlights the bold, tart flavor of black currants, balanced by a hint of lemon and just enough sweetness. With its deep purple hue and icy texture, it is a perfect sophisticated treat for any summer occasion.
Save Hailing from the European tradition of fruit-based ices, this sorbet is remarkably light and focuses on the pure essence of the black currant. Whether you use fresh berries from the garden or frozen ones from the store, the result is a high-impact dessert that feels both rustic and refined.
Ingredients
- 500 g fresh or frozen black currants
- 200 g granulated sugar
- 250 ml water
- 2 tbsp lemon juice (freshly squeezed)
Instructions
- Step 1
- Rinse the black currants thoroughly and remove any stems.
- Step 2
- In a medium saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely (about 3–4 minutes).
- Step 3
- Add the black currants and simmer for 5 minutes, until the berries are soft and starting to burst.
- Step 4
- Remove from heat. Let cool slightly, then blend the mixture with a stick blender or in a blender until smooth.
- Step 5
- Press the purée through a fine-mesh sieve into a bowl to remove seeds and skins. Discard solids.
- Step 6
- Stir in the lemon juice. Taste and adjust sweetness if necessary.
- Step 7
- Cover and chill the mixture in the refrigerator for at least 2 hours, until thoroughly cold.
- Step 8
- Pour into an ice cream maker and churn according to the manufacturers instructions (usually 20–30 minutes), until thick and slushy.
- Step 9
- Transfer the sorbet to a freezer-safe container. Freeze for at least 2 hours, or until firm.
- Step 10
- Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly for easy scooping.
Zusatztipps für die Zubereitung
If you dont have an ice cream maker, pour the chilled mixture into a shallow container, freeze, and stir vigorously every 30 minutes until smooth and frozen.
Varianten und Anpassungen
For a more intense berry flavor, add a splash (1 tbsp) of crème de cassis to the mixture before churning (adults only).
Serviervorschläge
This sorbet pairs beautifully with lemon shortbread or fresh berries.
Save This dessert provides approximately 130 calories and 33 g of carbohydrates per serving. While naturally free from gluten, dairy, eggs, and nuts, always check sugar packaging for cross-contamination if you are highly sensitive. Enjoy this cool, berry-filled delight!
Recipe FAQs
- → Can I use frozen black currants instead of fresh?
Absolutely. Frozen black currants work perfectly and are often more readily available. Simply use them straight from the freezer without thawing first. The simmering process will break them down just as effectively as fresh berries.
- → How long does this sorbet keep in the freezer?
Properly stored in an airtight freezer-safe container, this sorbet maintains optimal texture for about 2-3 weeks. Beyond that, it may develop ice crystals but remains safe to eat. For best results, press parchment paper directly onto the surface before sealing.
- → Can I make this without an ice cream maker?
Yes. Pour the chilled mixture into a shallow freezer-safe container and freeze for 45 minutes. Remove and whisk vigorously with a fork to break up ice crystals, then return to the freezer. Repeat every 30 minutes for 3-4 hours until smooth and scoopable.
- → Is black currant sorbet too tart for children?
The natural tartness depends on your berries' ripeness. Taste the purée before freezing—if too sharp, add an extra 30-50g sugar. The lemon juice provides brightness rather than overwhelming sourness, making it generally kid-friendly when properly balanced.
- → What other berries work well in this recipe?
Red currants, blackberries, or raspberries all substitute beautifully. Adjust sugar based on natural sweetness—raspberries need slightly more, while very ripe blackberries might need less. Mixed berry combinations also create delicious variations.
- → Why strain the mixture through a sieve?
Black currants have small seeds and tough skins that create an unpleasant gritty texture. Straining ensures the smooth, creamy consistency that defines excellent sorbet. Don't skip this step—press firmly with a spoon to extract maximum purée.