The recipe for black currant sorbet can be another option of a refreshing summer treat, which will appeal to consumers of all ages.
Sorbet of black currant
Despite the fact that the main ingredient in this recipe is currant, it can easily be adapted using other berries, or combinations thereof. To diversify the taste of dessert, use a variety of sugar syrups, for example, vanilla, citrus or mint, as in our version of the dish.
Ingredients:
- black currant - 5 items;
- mint syrup - 230 ml;
- lemon juice - 15 ml;
- a pinch of salt.
Preparation
Wash the washed berries and chili in the bowl of the blender. Well, clean the mashed potatoes through a sieve, getting rid of the seeds and the remnants of the skin. Mix homogeneous mashed potatoes with mint, or any other syrup, add lemon juice. To shade the sweetness, pour a small pinch of salt. Cool the currant puree, and then pour it into the ice cream maker and continue cooking, following the instructions of the instructions to the device.
Black currant sorbet at home
Within the framework of this recipe we will use a mixture of currant and other berries, and a little bit of dry red wine will help to diversify the taste.
Ingredients:
- sugar - 145 g;
- water 165 ml;
- raspberry - 230 g;
- blueberries - 230 g;
- currant - 230 g;
- dry red wine - 165 ml.
Preparation
Prepare a simple sugar syrup by dissolving the sugar in boiling water. Add wine to the chilled syrup. If you want to make a non-alcoholic recipe, then make the syrup along with the wine, evaporating all the alcohol.
Whip the berries in puree and rub through a sieve. Mix the mashed potatoes with the syrup and refrigerate. The cooled mass is poured into the ice cream maker and cooked, following the instructions in the instructions.
Black currant sorbet with cream
Ingredients:
- black currant - 6 items;
- extract of vanilla - 1 teaspoon;
- coconut (or cow's) cream - 390 ml;
- starch - 3 tbsp. spoons.
Preparation
Cook the currant on medium heat until all the berries are broken. When the currant leaves the juice, pour in the starch and continue cooking until thick. Cool the mass and wipe it through a sieve, then leave it in the refrigerator for the whole night. In the morning, mix currant puree with coconut cream and vanilla. Prepare the black currant sorbet in the ice cream, following the instructions of the instructions to it.