Usuba
Blackcurrant Sorbet
Refreshing berry sorbet with rich black currant flavor and crème de cassis liqueur. Made from fresh berries, sugar syrup, and whipped to an airy consistency. Perfect for serving on a hot day or as a light dessert.
- Total
- 360 min
- Standard serving
- 379.4 g
Ingredients
Total 4
Instructions
- 1
Step 1
Rinse the currants and remove the twigs. In a saucepan, combine the currants, water and sugar.
- 2
Step 2
Place the pot on medium heat and cook until the sugar is completely dissolved and the syrup comes to a boil. Continue cooking for another 5 minutes until the berries become soft.
- 3
Step 3
Remove from heat and let cool. Load the cooled berries into a blender together with the syrup, add crème de cassis and blend until smooth.
- 4
Step 4
Press the resulting mixture through a sieve, removing the berry skins. Fold one third of the strained berries back into the sorbet.
- 5
Step 5
Return the sorbet to the pan, cover with a lid, and refrigerate overnight.
- 6
Step 6
Pour the cooled sorbet into an ice cream maker and churn according to the instructions for approximately 20–40 minutes. The mixture should increase in volume by two to three times.
- 7
Step 7
Load the mass into a container and place in the freezer until completely frozen.
- 8
Step 8
If you don't have an ice cream maker: pour the liquid sorbet into a container and place it in the freezer. Remove and stir with a fork every 15 minutes until frozen. Regular stirring will prevent ice crystals from forming.
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