Black Currant Sorbet (Printable)

Vibrant frozen treat featuring tart black currants with lemon. Naturally vegan and gluten-free.

# Ingredient List:

→ Fruit

01 - 1.1 pounds fresh or frozen black currants

→ Sweetener

02 - 1 cup granulated sugar

→ Liquids

03 - 1 cup water
04 - 2 tablespoons fresh lemon juice

# Steps:

01 - Rinse the black currants thoroughly under cold water and remove any stems or debris.
02 - In a medium saucepan, combine sugar and water. Bring to a simmer over medium heat, stirring continuously until the sugar dissolves completely, approximately 3 to 4 minutes.
03 - Add the black currants to the syrup and simmer for 5 minutes until the berries are soft and beginning to burst.
04 - Remove from heat and allow to cool slightly. Blend the mixture using a stick blender or standard blender until completely smooth.
05 - Press the puree through a fine-mesh sieve into a bowl to remove seeds and skins. Discard the solid residue.
06 - Stir in the fresh lemon juice. Taste the mixture and adjust sweetness as desired.
07 - Cover the bowl and refrigerate for at least 2 hours until the mixture is thoroughly chilled.
08 - Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions, typically 20 to 30 minutes, until the mixture reaches a thick, slushy consistency.
09 - Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours until firm.
10 - Before serving, allow the sorbet to sit at room temperature for a few minutes to soften slightly for easier scooping.

# Expert Advice:

01 -
  • It's ridiculously simple to make, requiring just four ingredients and an afternoon of your time.
  • The flavor is genuinely sophisticated—tart, elegant, and nothing like the artificial berry sorbets you've had before.
  • It's naturally vegan and dairy-free, so it works for almost anyone at the table.
02 -
  • If you don't have an ice cream maker, you can absolutely still make this—pour the chilled puree into a shallow freezer container and stir it vigorously every 30 minutes for about 3 to 4 hours until frozen, scraping down the sides each time.
  • The lemon juice isn't optional; it's what prevents the sorbet from tasting flat and one-note, so don't skip it or reduce it.
03 -
  • Use an ice cream maker if you have one—it genuinely makes better sorbet with a smoother, more uniform texture than manual freezing.
  • Taste the mixture at every stage: after straining, after adding lemon, and before you freeze it, because that's when adjustments are easiest.
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