• *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.