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Scoops of Blackcurrant Sorbet in a metal tin with fresh blackcurrants.
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5 from 4 votes

Blackcurrant Sorbet

This delicious Blackcurrant Sorbet is made with only 3 ingredients for a delicious fruity sorbet with a delicious blackcurrant flavour.
Course Dessert
Cuisine British
Prep Time 15 minutes
Cook Time 10 minutes
Churn and freeze time: 12 hours
Total Time 12 hours 25 minutes
Servings 6 servings
Calories 214kcal

Ingredients

Instructions

  • In a large saucepan, add 250 g (1¼ cup) caster sugar (superfine sugar) and 250 ml (1 cup) water. Heat gently and bring to a simmer, simmer for a few minutes stirring occasionally with a wooden spoon until all the sugar has dissolved.
    250 g caster sugar (superfine sugar), 250 ml water
  • Prepare your blackcurrants if freshly picked by removing them from the stems, picking out any leaves, then washing them in cold water. You will need 500 g / 3.5 cups of prepared blackcurrants.
    500 g blackcurrants
  • Add the blackcurrants to the syrup in the saucepan. Heat for 4-5 minutes at a low heat until the fruit softens and the blackcurrant juices start to run, stirring with a wooden spoon.
  • Sieve the blackcurrant syrup into a bowl, pressing the leftover fruit through with a spoon so you get all of the fruit.
  • Carry on until only seeds and the skin of the blackcurrants is left, and the mixture remaining is quite dry.
  • Leave the syrup in the bowl to cool completely. If the weather is hot it can also help to chill the syrup in the fridge once cooled (don’t put the warm syrup directly in the fridge, wait for it to cool down).
  • Prepare your ice cream maker following the manufacturer’s instructions. For my machine the bowl has to be frozen for 12 hours before using, so I put it in the night before.
  • Pour the blackcurrant syrup into the ice cream machine with it already running (this stops the sorbet from freezing onto the sides of the bowl) so the churning mechanism is already turning.
  • Freeze-churn for 30 minutes or according to the instructions that come with your machine, until the sorbet has thickened and you can see ice crystals forming (the time taken and the results will depend on the temperature in your kitchen).
  • Pour the sorbet into a lidded container, I use a bread tin which I cover with foil or clingfilm, and freeze overnight.
  • Serve using an ice cream scoop and enjoy!

Without ice cream maker

  • Please note that the best results will be obtained with a machine but this method can be used if you don’t have one. This option is also no-churn. In this method you manually break up the ice crystals rather than using an ice cream maker.
  • Once the blackcurrant syrup has cooled, after sieving, pour it into a shallow freezer container or baking tray, cover and place into the freezer for 3-4 hours until lightly frozen.
  • Remove from the freezer and beat the mixture well with a fork or electric whisk then put back in the freezer. Leave for another 1-2 hours and beat again, repeating this freezing and beating process several times for best results.

Notes

Can you use frozen blackcurrants?
Yes, frozen blackcurrants will work just as well. Ensure you defrost them fully before following the steps as laid out in this recipe.
How long can you keep this in the freezer?
This homemade sorbet makes a small batch to serve around 6 servings and will last best for up to 2 weeks in the freezer, as it contains no preservatives.
Troubleshooting
If your batch of sorbet comes out too icy and hard, melt it down, add more sugar, then rechurn.
If it won’t freeze, melt down, add more fruit puree (or water if you don't have more blackcurrants) to reduce the sugar content, then rechurn.

Nutrition

Calories: 214kcal | Carbohydrates: 54g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 269mg | Sugar: 42g | Vitamin A: 192IU | Vitamin C: 151mg | Calcium: 48mg | Iron: 1mg