Easy Blackcurrant Sorbet Recipe2021-01-20
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(4.3 / 5)
4 People rated this recipe
This information is per serving.
Saturated Fat0 g
Trans Fat0 g
Unsaturated Fat0 g
Easy blackcurrant sorbet recipe. Very easy and delicious dessert. An excellent choice for a hot summer day. What is the difference between sorbet and ice cream? Sorbet contains just fruit and sugar—no dairy. This frozen delight is made from sweetened water with flavoring (typically fruit juice or fruit purée, wine, liqueur, or fresh berries)
Are you looking for more delicious dessert recipes? We have a huge collection of them, just check it out Dessert
The most popular sorbets are Raspberry Coconut Mango, Pomegranate Champagne, Sparkling Pear, and Bourbon Sorbet, Raspberry Rose, Peach Mint, Raspberry Coconut (which serves in half of the coconut, very elegant and delicious!), Bellini Sorbet (this could also be considered a lemon sorbet recipe if you don’t like the stone fruits)
Easy Blackcurrant Sorbet Recipe
- 2 pounds (960 g) black currants
- black currant liqueur
- 9 oz (270 g) caster sugar
- 2 egg whites
Reserve a handful of blackcurrants.
Put the rest of the blackcurrants in a blender or food processor. Blend until smooth.
Measure the purée-you should have about 1 pint (560 ml). Top up with blackcurrant liqueur. Add the caster sugar to purée. Mix well to dissolve sugar.
Pour the mixture into the freezer tray and freeze for 2-3 hours. Whisk egg whites until stiff.
Place the blackcurrant mixture in a bowl. Mash lightly with a fork. Fold in the whisked egg whites, stirring to distribute evenly through purée. Put the mixture in a lightly oiled shallow container. Freeze blackcurrant sorbet for 2 hours until firmly set.
Dip a shallow container in hot water up to the rim and quickly turn blackcurrant sorbet out onto a serving plate. Decorate blackcurrant sorbet with reserved blackcurrants and allow softening at room temperature for 20 minutes.