Blackcurrant sorbet


Originally uploaded by Mr_Chips

It is a shame that redcurrants and blackcurrants come to fruition at the same time! This weekend has been a frantic cooking time.
The blackcurrants are difficult to pick. They hide away beneath the leaves but we got two huge bowls full. There are various methods for making sorbet but this is mine.
Blackcurrants 1 large bowl
1 pint water
12 oz castor sugar
Lemon juice and zest.

I wash the berries first. To release the juices, I put them – berries and stalks in the preserving pan with a little water and heat. This helps get some of the juices going but there is nothing for it. You have to put the lot through the sieve and mash the juices out. This is hard work and you have to be careful otherwise the kitchen looks like a chain-saw masacre. The juices can get everywhere! Just do a little at a time.
I make up a syrup with 1 pint of water and 12 oz castor sugar, add the lemon juice and zest and boil for a few minutes. Cool.
Mix the blackcurrant juice and syrup. I use half and half and then taste. It is a fine balance between having the sorbet too tart or too sugary.
Put in the fridge to cool and then pour into the ice -cream maker for about 15 minutes until slushy. If you haven’t got an ice-cream maker then put in a container into the freezer and stir the mixture up every 1/2 hour or so to stop ice crystals forming.

The effort is worth it. This is one of the best sorbets with an intense flavour.


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