Photo: Aiwok, CC BY-SA 3.0 · source
Dish · From Bladwijzer
Blackcurrant sorbet
- Makes: ± 500 ml (6 scoops)
- Time: 20 min + 4–5 hrs freezing
- From: Blackcurrant
Ingredients
- 400 g blackcurrants (fresh or frozen)
- 100 g caster sugar
- 100 ml water
- juice of ½ lemon
Method
- Strip the blackcurrants from their stalks and remove any leaves. Rinse and drain them.
- Boil the sugar and water for 3 minutes to a clear syrup and leave to cool.
- Blend the berries with the syrup and lemon juice.
- Rub the purée through a fine sieve to remove the seeds and skins, then chill for 1 hour.
- Churn in an ice-cream machine for 25–30 minutes. No machine? Pour the purée into a shallow, freezer-proof container, put it in the freezer and beat it firmly with a fork every 30 minutes for the first 3 hours.
- Serve scoops of sorbet in chilled glasses.
Storing: In a closed container for 2 months in the freezer; move the sorbet to the fridge 10–15 minutes before serving so that it is soft enough to scoop.