Black Currant Sorbet Recipes

Steps:

• In a medium saucepan combine the sugar with 3 cups water. Bring to a boil, stir until sugar dissolves, and remove from heat.
• Place currants in a clean saucepan and add 2 cups of the sugar syrup. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Purée using an immersion blender or stand blender. Strain through a chinois or fine sieve, discarding solids. Allow to cool completely; mixture may be chilled in a bowl set in an ice water bath.
• Stir in 1/4 cup water and 3/4 cup to 1 cup of the remaining syrup, to taste. Freeze in an ice cream maker according to manufacturer's instructions. For firmer sorbet, transfer to a covered container and freeze until solid, several hours or overnight.

Steps:

• In small saucepan over medium-high heat, bring the sugar and 1/2 cup of water to a boil, stir until the sugar dissolves. Boil the syrup for 2 minutes, then remove the pan from the heat and set aside to cool.
• Remove the black currants from the stalks by pulling them through the tines of a fork.
• In a blender, process the black currants and lemon juice until smooth. ALternatively, chop the black currants coarsely, then add the lemon juice. Mix in the sugar syrup.
• Press the puree through a sieve to remove the seeds.
• Pour the puree into a non-metallic, freezer proof dish. cover the dish with plastic wrap or a lid, and freeze until the sobet is almost firm, but still a little slushy.
• Cut the sorbet into pieces and put into the blender. Process until smooth, then with the machine running, add the egg white and process until well blended. Transfer the sorbet back into the dish, and freeze until almost firm. Chop the sorbet again and process until smooth. ( I know this seems like a lot of processing, but it makes the sobet very smooth, and is really necessary).
• Serve immediately ot freeze, tightly covered, for up to 1 week. Let soften 5-10 minutes at room temperature before serving, garnish with mint leaves.

Steps:

• Stir sugar and 1 cup water in small saucepan over medium heat until sugar completely dissolves. Boil until syrup is reduced to generous 1 cup, about 6 minutes. Chill simple syrup until cold.
• Puree plums in processor until smooth. Pour mixture through medium-mesh strainer set over 4-cup measuring cup, pressing on solids to extract as much pulp and liquid as possible. Discard solids in strainer. Stir chilled simple syrup and 1/4 cup crème de cassis into plum puree. Transfer to ice cream maker and process according to manufacturer's instructions. Spoon mixture into freezer container; cover and freeze until firm, at least 2 hours and up to 4 days.
• Scoop sorbet into 4 dessert glasses or small bowls. Drizzle with additional crème de cassis, if desired.

Steps:

• Make a syrup by stirring the sugar with the boiling water until dissolved, then steep the mint sprigs in it until cool, about 15 mins. Discard the mint.
• Cook the blackcurrants in the syrup with the glucose for about 5 mins until the fruit is soft. Whizz in a food processor, then strain into a bowl through a sieve (not nylon), rubbing with the back of a ladle or spoon to remove the pips. Stir in the lemon juice and cool.
• Freeze in an ice-cream machine according to manufacturer's instructions until it becomes a thick slush, then scoop into a freezer container and freeze. Or pour into a shallow freezer container and beat 3 or 4 times as it freezes. Before serving, allow to thaw and soften for about 10 mins, then serve with sprigs of fresh mint.

Steps:

• Bring sugar, corn syrup, and 1/2 cup nectar to a boil, stirring until sugar is dissolved, then boil 1 minute. Transfer to a metal bowl and stir in crème de cassis and remaining 2 1/2 cups nectar. Set bowl in a larger bowl of ice and cold water and let mixture stand, stirring occasionally, until cold, about 10 minutes. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.