Easy Blackcurrant Sorbet Recipe

2013-01-20

Cuisine: American
Course: Dessert
Skill Level: Easy
Add to favorites

Yield : 8 serving plates
Servings : 8
Prep Time : 10m
Cook Time : 20m
Ready In : 30m

Slava Bond

I'm cooking chef since 1986. My..

Average Member Rating

(5 / 5)

5 5 1

1people rated this recipe

Post Views: 1,551

Related Recipes:

Slow Cooker Easy Dinner Rolls Recipe
Slow Cooker Triple Chocolate Dessert Recipe
Baked Crab-Stuffed Mushrooms Recipe
Slow Cooker Apple Bread Pudding Recipe
The Best Summer Dream Cocktail Recipe

Nutritional Info

This information is per serving.

Calories
120
Fat
0.1 g
Saturated Fat
0 g
Cholesterol
0 g
Carbohydrate
29 g
Fiber
1.6 g
Sugars
29 g
Protein
0.7 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 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

Ingredients

2 pounds (960 g) black currants
black currant liqueur
9 oz (270 g) caster sugar
2 egg whites

Method

Step 1

Reserve a handful of blackcurrants.

Step 2

Put the rest of blackcurrants in blender or food processor. Blend until smooth.

Step 3

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.

Step 4

Pour mixture into freezer tray and freeze for 2-3 hours. Whisk egg whites until stiff.

Step 5

Place blackcurrant mixture in a bowl. Mash lightly with a fork. Fold in the whisked egg whites, stirring to distribute evenly through purée. Put mixture in a lightly oiled shallow container. Freeze blackcurrant sorbet for 2 hours until firmly set.

Step 6

Dip shallow container in hot water up to the rim and quickly turn blackcurrant sorbet out onto serving plate. Decorate blackcurrant sorbet with reserved blackcurrants and allow to soften at room temperature for 20 minutes.