Black currant sorbet (svartvinbärsorbet)

One of my favorite things to order when we go out for ice cream is cassis sorbet. In my efforts to avoid freezing the rest of the black currants I picked at my in-law’s I decided to try making it myself. Well, I guess I technically still froze them, but you get the idea. I have enjoyed making sorbets over the last few years so with that knowledge and the inspiration from a few different recipes I gave it a go. The result is a sorbet with intense color and a rich flavor of black currants. The tartness of the berries still comes through but isn’t overwhelming and the addition of some crème de cassis or vodka helps to keep the sorbet scoopable and not icy.

Black currant sorbet
makes about 3 cups (720g)

3/4 cup (170g) sugar
3/4 cup water (180ml)
10 small black currant leaves (optional)
12 ounces (340g) black currants
1/2 cup (120ml) fresh squeezed orange juice
1 tablespoon crème de cassis or vodka (optional, but this will keep the sorbet from getting too hard)

Bring the water and sugar to a boil in a saucepan, stirring until the sugar dissolves. Remove from heat and add the washed black currant leaves. Cover and let steep 30 minutes. Remove or strain the leaves from the sugar syrup. Place the black currants and orange juice in a blender and process until smooth. Strain the black currant purèe through a fine mesh strainer into a clean container, gently pressing on the solids to extract as much as possible. Discard the leftover seeds and skins. Combine the purèe with the sugar syrup and add the crème de cassis or vodka. Chill in the refrigerator until cold (about 3 hours) and process in an ice cream maker according to the manufacturer’s directions. Place in a freezer safe container and freeze until firm, about 4 hours.

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Categories: desserts, recipes

Author:mbnilsson

I'm an American immigrant to Sweden as of 2008. My blog is for people who like food, Scandinavia, or just think Swedes are hot.

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5 Comments on “Black currant sorbet (svartvinbärsorbet)”

  1. Venetia Watters
    August 9, 2011 at 10:12 pm #

    That looks so yummy! I love sorbet!! 🙂

    • August 10, 2011 at 3:41 pm #

      I do too Venetia. It’s so refreshing and so low calorie compared to ice cream.

      • Venetia Watters
        August 16, 2011 at 2:56 pm #

        Definitely, one of the many reasons I like it. It is very light…not as heavy as ice cream. We have an ice cream maker here at home. So I am so glad to get these types of recipes. Thanks Maia!! 🙂

  2. August 10, 2011 at 11:19 am #

    Wow, such amazing colours. Sorbet is so delicious. I keep saying this on blogs, but I really need to invest in an ice cream maker!

    • August 10, 2011 at 3:44 pm #

      Welcome back! I really do recommend getting a good ice cream freezer. It opens up a whole new world of fun. You could finagle some frugal ice creams and sorbets. I love David Lebovitz’s site and he has some really good ice cream making tips including equipment. http://www.davidlebovitz.com/2008/07/how-to-make-ice-cream/

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