Light and refreshing with an intense black currant flavor, this Black Currant Raspberry sorbet is delicious on it’s own or served as a champagne float!
What do black currants taste like?
Black currants to me are magic and they truly have a taste of their own which transforms in sorbet form. They have a deep berry taste that can be a little bitter if no sugar is added which makes it perfect for a sorbet because they can take on quite a bit of sugar without lessening the taste. When in sorbet form, black currants have almost a tomato plant/basil undertone which I kind of love.
How to make ice cream at home?
There’s two ways to make ice cream at home. The first way to make ice cream at home is a no churn ice cream meaning you don’t need an ice cream maker. No churn ice cream is great and delicious but can be a little limiting. The second way to make ice cream at home is with an ice cream maker or with this ice cream maker bowl attachment. I use this attachment on my stand mixer and love it because it’s less expensive and takes up much less space! For a sorbet an ice cream maker is crucial, I have seen some people say that you can also freeze the mixture in ice cube trays and then blend in a high powered blender but I haven’t tested it.
What can be used instead of black currants?
Usually I love to be able to give you all substitutions but in this case I can’t say for sure what to use instead. Getting the sugar amount right for the texture and flavor of each fruit can be challenging so it’s not an easy 1:1 sub. That being said I do think you could substitute with blackberries and do a half and half raspberry blackberry combo.
Additional Recipes to try!
Tips for making Homemade Sorbet
- Use the best fruit you can find! Sorbet is made of just fruit, sugar, and water so it’s imperative your fruit is ripe and flavorful. If that means using frozen then use frozen!
- Let the mixture cool for at least 6 hours before churning.
- If you don’t want any fruit bits in your sorbet, you can always strain it after blending!
- Allow the sorbet to cool for about 5 minutes before scooping and serving.
- If you want to just do black currants you can replace the raspberries with 150 grams of black currants.
- I do think you could substitute the black currants with blackberries but do a half and half raspberry blackberry combo that adds up to the same weight.
- I haven’t tested this with a blender but I have seen other recipes where people mention freezing the mixture in an ice cream tray and then blending in a high powdered blender.
- Ideally leave the sorbet to freeze overnight but if you’re in a pinch you can always serve it as soft serve in a bowl on the same day.
Ingredients
- Water: To make the simple syrup you will need water – you can just use tap water!
- Sugar: White granulated sugar is important for not only the flavor but also the texture. I do not recommend decreasing the sugar volume in this recipe as it will directly impact the texture of the sorbet.
- Black Currants: Fresh or frozen black currants should be used for this sorbet.
- Raspberries: Raspberries help blend and balance out the bitterness from the black currants.
How to make homemade Black Currant Raspberry Sorbet
*Check the instructions for your ice cream maker and make sure to freeze any elements that need to be frozen the day before making this ice cream!
Simple Syrup
- In a medium pot, add in the sugar and water. Place over medium heat and bring to a simmer. Stir occasionally cooking until all of the sugar has dissolved and mixture is clear.
- Turn off the heat and set aside while you prep the fruit purée.
Black Currant Raspberry Purée
- Rinse and remove any stems from the black currants. Add the currants and raspberries into a blender. Blend until smooth.
- *If you don’t want any fruit chunks, strain the mixture into a large mixing bowl. Or simply pour the blended mixture into the large mixing bowl. I find the little bits of fruit add to the sorbet but totally up to you.
- Carefully pour the simple syrup into the purée and whisk to combine.
- Leave the mixture to cool to room temperature. Then transfer to the fridge for at least 6 hours before churning.
Churning & Freezing
- Set up your ice cream maker according to the instructions.
- Turn the ice cream machine on and pour in the chilled sorbet base. Leave the machine running until it looks like soft serve. This can take up to 20-25 minutes depending on the machine.
- While the sorbet is churning, line a loaf pan with plastic wrap or parchment paper. Or if using a reusable ice cream pint container there’s no need to do anything.
- Once the sorbet is churned and ready, stop the machine and pour the sorbet into your container.
- Cover with a lit or a layer of parchment paper.
- Store in the freezer and take out as needed. Allow it to sit for 5-10 minutes at room temperature before scooping.
Black Currant Raspberry Sorbet
Equipment
Ingredients
- 300 grams water
- 300 grams granulated sugar
- 600 grams black currants fresh or frozen
- 300 grams raspberries fresh or frozen
Instructions
- *Check the instructions for your ice cream maker and make sure to freeze any elements that need to be frozen the day before making this ice cream!
Simple Syrup
- In a medium pot, add in the sugar and water. Place over medium heat and bring to a simmer. Stir occasionally cooking until all of the sugar has dissolved and mixture is clear.
- Turn off the heat and set aside while you prep the fruit purée.
Black Currant Raspberry Purée
- Rinse and remove any stems from the black currants. Add the currants and raspberries into a blender. Blend until smooth.
- *If you don't want any fruit chunks, strain the mixture into a large mixing bowl. Or simply pour the blended mixture into the large mixing bowl. I find the little bits of fruit add to the sorbet but totally up to you.
- Carefully pour the simple syrup into the purée and whisk to combine.
- Leave the mixture to cool to room temperature. Then transfer to the fridge for at least 6 hours before churning.
Churning and Freezing
- Set up your ice cream maker according to the instructions.
- Turn the ice cream machine on and pour in the chilled sorbet base. Leave the machine running until it looks like soft serve. This can take up to 20-25 minutes depending on the machine.
- While the sorbet is churning, line a loaf pan with plastic wrap or parchment paper. Or if using a reusable ice cream pint container there's no need to do anything.
- Once the sorbet is churned and ready, stop the machine and pour the sorbet into your container.
- Cover with a lit or a layer of parchment paper.
- Store in the freezer and take out as needed. Allow it to sit for 5-10 minutes at room temperature before scooping.
Notes
- Use the best fruit you can find! Sorbet is made of just fruit, sugar, and water so it’s imperative your fruit is ripe and flavorful. If that means using frozen then use frozen!
- Let the mixture cool for at least 6 hours before churning.
- If you don’t want any fruit bits in your sorbet, you can always strain it after blending!
- Allow the sorbet to cool for about 5 minutes before scooping and serving.
- If you want to just do black currants you can replace the raspberries with 150 grams of black currants.
- I do think you could substitute the black currants with blackberries but do a half and half raspberry blackberry combo that adds up to the same weight.
Nutrition
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