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.