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Black Currant Sorbet

creative.chef's picture
Ingredients
  Blueberries/Black currants 2 Pound (Or 4 Pints)
  Black currant liqueur/Cordial 2 Ounce
  Sugar 1 Cup (16 tbs)
  Egg whites 2
Directions

GETTING READY
1) Through a handmill or sieve, pass the blackcurrants to make puree, reserving a few.

MAKING
1) Measure the puree in order to get about 2 1/2 cups.
2) Top the puree with blackcurrant cordial or liqueur and/or water if necessary to reach the desired level.
3) Add the sugar to the puree and mix well until sugar dissolves.
4) Pour into a freezer tray and freeze for about 2 hours till mushy.
5) Beat the egg whites till stiff.
6) In a bowl, turn black currant mixture, mash lightly with a fork, then fold in the beaten egg whites, stirring to distribute evenly through puree.
7) In a lightly oiled or dampened shallow container or 1 quart mold, turn out the mixture.
8) Freeze for 2 hours till firmly set.
9) Immerse mold in hot water up to the rim, then quickly unmold sorbet onto a serving dish.

SERVING
10) Decorate sorbet with remaining black currants, and allow to soften at room temperature for 20 minutes before serving.
11) Serve the black currant sorbet as dessert.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Dessert
Ingredient: 
Blueberry
Preparation Time: 
5 Minutes
Cook Time: 
140 Minutes
Ready In: 
145 Minutes
Servings: 
8

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