Ingredients with Measurements:
- 2 cups fresh blackcurrants
- 1 cup water
- 1 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
1. Rinse the blackcurrants and remove any stems or leaves. Place them in a blender or food processor and blend until smooth.
2. In a medium saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
3. Remove the sugar syrup from the heat and add the blackcurrant puree and lemon juice. Stir until well combined.
4. Strain the mixture through a fine mesh strainer into a bowl. Discard any solids.
5. Chill the mixture in the refrigerator for at least 2 hours, or until completely cold.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, until the sorbet is thick and creamy.
7. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Freezing time: 2 hours
Temperature:
Chill the mixture in the refrigerator until completely cold before churning in the ice cream maker.
Serving size:
This recipe makes about 4 cups of sorbet, or 8 servings.
Nutritional information:
Calories per serving: 120
Total fat: 0g
Sodium: 0mg
Total carbohydrates: 31g
Dietary fiber: 2g
Sugars: 28g
Protein: 0g
Substitutions for ingredients:
- Fresh blackberries or raspberries can be used instead of blackcurrants.
- Lime juice can be used instead of lemon juice.
Variations:
- Add a handful of fresh mint leaves to the blackcurrant mixture before churning for a refreshing twist.
- Swirl in some homemade raspberry sauce or chocolate sauce before freezing for added flavor.
Tips and tricks:
- Make sure the sugar syrup has completely cooled before adding the blackcurrant puree and lemon juice.
- For a smoother sorbet, strain the mixture through a fine mesh strainer twice.
- To prevent ice crystals from forming, cover the sorbet with a layer of plastic wrap before freezing.
Storage instructions:
Store the sorbet in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Allow the sorbet to soften at room temperature for a few minutes before serving.
Presentation ideas:
Serve the sorbet in chilled glass bowls or on top of fresh berries.
Garnishes:
Garnish with a sprig of fresh mint or a slice of lemon.
Pairings:
Serve with a glass of sparkling wine or a cup of hot tea.
Suggested side dishes:
Serve with a light salad or grilled vegetables for a refreshing summer meal.
Troubleshooting advice:
- If the sorbet is too icy, try adding a tablespoon of vodka or corn syrup to the mixture before churning.
- If the sorbet is too sweet, reduce the amount of sugar in the recipe.
Food safety advice:
- Make sure to rinse the blackcurrants thoroughly before using.
- Store the sorbet in the freezer at 0°F or below to prevent bacterial growth.
Food history:
Blackcurrants are native to Europe and have been used for centuries in traditional medicine and culinary applications.
Flavor profiles:
Blackcurrants have a tart and slightly sweet flavor, with notes of earthiness and muskiness.
Serving suggestions:
Serve the sorbet as a refreshing dessert on a hot summer day.
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