Blackcurrant sorbet
5 servings
360 minutes
Blackcurrant sorbet is an exquisite dessert with a rich blackcurrant flavor that refreshes and delights with its sweet-tart harmony. This recipe originates from classic French cuisine, where fruit sorbets with deep, natural flavors are popular. Crème de Cassis, a French liqueur made from blackcurrants, adds elegant sweetness and enhances the berry's natural aroma. The sorbet is prepared by cooking the currants in sugar syrup and then carefully straining and freezing to achieve a smooth, refreshing texture. It is served as a standalone dessert or as an accompaniment to light pastries and fruits, as well as a refined refreshing accent after a rich dinner. It is perfect for a hot summer day, providing invigorating coolness and a pleasant aftertaste filled with summer memories.
1
Wash the currants, remove the stems. In a pot, combine the currants, water, and sugar, place over medium heat, and cook until the sugar is completely dissolved and the syrup boils. Then cook for another 5 minutes until the berries are soft. Remove from heat and cool. Place the cooled berries in a blender with the syrup, add crème de cassis, and blend until smooth. Strain the resulting liquid through a sieve to remove the berry skins. Mix 1/3 of these berries back into the sorbet. Return the sorbet to the pot it was made in, cover with a lid, and place in the refrigerator overnight.
- Blackcurrant: 1 kg
- Water: 2 glasss
- Sugar: 1 glass
- Cream de Cassis: 0.8 glass
2
Pour the chilled sorbet into the ice cream freezer and churn according to the instructions for about 20-40 minutes. During this operation, the sorbet mass should increase two to three times. Load the mass into an ice cream container and place it in the freezer until fully set.
3
If there is no freezer, immediately pour the liquid sorbet from the pot into a container and place it in the freezer. Take it out and stir the sorbet with a fork every 15 minutes until it freezes. Try not to forget about it, otherwise the ice cream will form crystals and you'll end up with granita or fruit ice, which is still quite tasty.