Black Currant Sorbet
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups granulated sugar
- 2¾cups fresh black currants
Nutritional analysis per serving (10 servings)
252 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 65 grams carbohydrates; 0 grams dietary fiber; 60 grams sugars; 0 grams protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan combine the sugar with 3 cups water. Bring to a boil, stir until sugar dissolves, and remove from heat.
- Step 2
Place currants in a clean saucepan and add 2 cups of the sugar syrup. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Purée using an immersion blender or stand blender. Strain through a chinois or fine sieve, discarding solids. Allow to cool completely; mixture may be chilled in a bowl set in an ice water bath.
- Step 3
Stir in ¼ cup water and ¾ cup to 1 cup of the remaining syrup, to taste. Freeze in an ice cream maker according to manufacturer’s instructions. For firmer sorbet, transfer to a covered container and freeze until solid, several hours or overnight.
Private Notes
Comments
We made this starting yesterday by mixing the 3 cup water & sugar simple syrup in a 3 quart saucepan. Then, rather than using another pan, we poured a cup of the simple syrup out and added the 2 3/4 cups of black currants to the pan. After the 15 minute simmer, we used a food mill to strain the seeds and skin and let it chill overnight. Today, we added the 1/4 cup water to the mix and only another 1/4 of the retained syrup. We had so much currant mixture that we made 2 1/2 quarts of sorbet.
I’m answering my own question from 2 years ago - yes, you can absolutely use frozen berries. This makes an outstanding sorbet, and I always get raves whenever I serve it. I chill the mixture overnight to make sure it will freeze quickly in the ice cream maker. I use only 2 cups of water and 2 cups of sugar for the syrup and I have plenty to make the mixture just sweet enough. One time I used about 1/3 red currants and 2/3 blackened it came out fine too.
I added 2 & 1/2 cups of the simple syrup, and added some lemon juice for brightness. This was an acquired taste, but I really liked it. The texture was outstanding.