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Homemade blackcurrant sorbet refreshing dessert
Fresh, fruity and tart homemade blackcurrant sorbet served in a glass

Blackcurrant sorbet

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Blackcurrant is the 'heavy artillery' of berries: extremely high in pectin and acid, and full of deep purple pigment (anthocyanins). This combination is a sorbet maker's dream: pectin acts as a natural gelling agent to cream it, while acidity makes the sweet treat refreshing. The flavour is so intense it almost 'explodes' in the mouth.
🕒 Prep Time 20 mins
🍳 Cook Time 5 mins
⌛ Total Time 4 hrs 25 mins
🍽️ Servings 4 servings
🔥 Calories 135 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Blender
  • Saucepan
  • Fine sieve (for passing)
  • Freezer bowl

Instructions

1 ✓

Make a syrup from the water, sugar, and lemon zest. Boil for 1-2 minutes, then cool.

Tip: Lemon zest oils (limonene) dissolve best in hot syrup.
2 ✓

Blend the currants with the lemon juice, salt, and cooled syrup.

Tip: Salt is essential to balance flavours against high acidity.
3 ✓

Pass the mixture through a sieve, pressing out juice and pulp thoroughly.

Tip: Use a spoon or ladle bottom to press. The leftover seeded pulp is great mixed into yogurt!
4 ✓

Freeze the smooth juice in a machine or in the freezer (stirring frequently).

Tip: Due to high pectin content, this sorbet freezes faster and creamier than other fruits.

Recipe FAQ

Why does it need straining?
Blackcurrant skins and seeds can be quite hard and bitter (tannins), which spoils the silky experience.

Ingredients

  • 400 g Blackcurrants (cleaned)
  • 200 ml Water
  • 120 g Granulated sugar
  • 2 tbsp Fresh lemon juice
  • 1 tsp Grated lemon zest
  • 1 pinch Salt
  • 5 pcs Mint leaves (for garnish)