Blackcurrant Sorbet
Blackcurrant sorbet is a unique, refreshingly tart dessert that combines the rich antioxidant content of blackcurrants with the invigorating effect of citrus fruits. Blackcurrants have been cultivated for centuries in Europe and Asia, where they are a popular ingredient in both drinks and sweets. The first sorbets were consumed in ancient Rome, when snow flavored with honey and fruit juice was chilled. In the modern version, the intense aroma of blackcurrants and the freshness of lemon create a perfect harmony, resulting in a light, icy dessert. Imagine a spoonful of blackcurrant sorbet melting in your mouth, refreshing and energizing you with every bite!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the blackcurrants, then purée them in a blender until completely smooth. If desired, strain the purée through a sieve to remove the seeds.
2
In a medium saucepan, combine the water, sugar, and lemon zest. Heat over medium heat, stirring until the sugar is completely dissolved.
3
Allow the sugar syrup to cool completely, then stir in the blackcurrant purée and fresh lemon juice.
4
Pour the mixture into a shallow dish and place it in the freezer.
5
Every 30 minutes, use a fork to scrape and break up the sorbet, creating a crystalline texture. Repeat this process 3-4 times until the sorbet is fully frozen.
6
Before serving, let the sorbet stand at room temperature for 5 minutes to soften slightly and make it easier to scoop. Garnish with fresh mint leaves and blackcurrants.
