Bursting with fruity flavour this blackcurrant sorbet is so refreshing. A perfect light dessert to end to a meal or a delightful summer treat at anytime.
Sorbets are a delcious dairy-free alternative to ice creams.
With three mature blackcurrant bushes on my allotment. I am lucky enough to have an abundance of blackcurrants in the summer.
These intensely coloured purple summer berries positively explode with flavour but they are usually a bit too sharp to eat on their own.
But I never have any trouble in using them as they can be used to make the most delicious desserts such as my blackcurrant and vanilla cream tart or this refreshing blackcurrant sorbet. I also usually make a batch or two of blackcurrant cordial and blackcurrant jelly.
Blackcurrants are really good for you as they are packed with vitamin C, which has long been thought to have the power to increase mental agility, and some research suggests that a deficiency may be a risk factor for age-related dementia and Alzheimer’s. Vitamin C may also be useful in managing anxiety and stress.
Even if you do not have the luxury to grow them and only get your hands on a small quantity they can still be used with other summer berries to make desserts such as summer pudding and baked bengal curds.
To make this you will need
- caster sugar – I use golden caster sugar but white caster sugar is fine.
- golden syrup – This helps to prevent large ice crystals from forming.
- cassis (optional) – Adds an extra flavour dimension and because alcohol freezes at a lower temperature it helps produce a softer texture to the finished dessert.
See recipe card for quantities.
Dont have enough black currants but still want to make this sorbet?
You can substitute other soft summer berries for some of the blackcurrants. Try substituting with some redcurrants, raspberries or blackberries or a mixture of soft berries instead.
Step by step blackcurrant sorbet
If you use a metal sieve make sure it is a non-reactive metal such as stainless steel or use a plastic sieve. Older steel sieves react with the acid in the fruit and will taint and spoil the flavour.
Do I need an ice cream maker to make this dessert?
No, you can make this sorbet with or without an ice cream maker. An ice cream maker will just make it a little quicker and easier.
If you do not have one then you will need to break up the ice crystals manually as the sorbet freezes. This is best done by pouring the mixture into a shallow freezer-proof container as this will help speed up the freezing processes.
As the sorbet begins to freeze around the edge you will need to take it out of the freezer and break up the crystals by whisking with a fork or hand whisk.
If like me you make a lot of ice creams and sorbets you may want to invest in an ice cream maker as they tend to be quicker and you don't have to remember to keep breaking up the ice crystals.
You can keep the sorbet in the freezer for up to 6 months.
While a shallow container is best when making the sorbet without a ice cream maker as it allows the mixture to freeze quicker, for storage it is best kept in a taller container as this reduces the amount of surface area exposed to the air and so it will keep longer.
- 600 g (1lb 5oz) fresh or frozen blackcurrants
- 150 g (5oz) golden caster sugar
- 200 ml (7floz) water
- 2 tbsp golden syrup
- 4 tbsp cassis optional
- icecream maker (optional) or
- shallow freezer contianer
- Place 600g (1lb5oz) blackcurrants in a saucepan and add 150g (5oz) sugar, 200ml (7floz) water and 2tbsp golden syrup. Heat gently stirring until the sugar dissolves then cook the blackcurrant for about 5 minutes until the fruit is very soft.
- Strain the blackcurrants through a sieve pressing with the back of a spoon to remove as much of the fruit juice as possible. Allow to cool completely.
- Stir in the cassis and pour into an ice cream maker and and churn until the mixture becomes a thick slush. Then transfer to a freezer container and freeze completely.
- If you do not have and ice cream maker, pour the blackcurrant mixture into a shallow freezer container and place in the freezer freeze until it begins to freeze around the edges. Beat together with a fork to break up the ice crystals and return to the freezer. Repeat 3 or 4 times. Then allow to freeze completely.
- To serve, remove the sorbet from the freezer about 10 minutes before serving.
More blackcurrant recipes
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