Blackcurrant and raspberry sorbet

Blackcurrant and raspberry sorbet

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

Not surprisingly this recipe is a favourite among little girls! The recipe works with frozen as well as fresh blackcurrants and raspberries. The taste and colour are intense and make all your foraging endeavours worthwhile. For the raspberry sorbet, removing the pips is a laborious process, so if you don’t mind them, you need not bother with the sieving.

Ingredients

Quantity Ingredient

For the glucose syrup

Quantity Ingredient
75g caster sugar
15g glucose powder
15g lemon zest
4 tablepoons lemon juice

For the blackcurrant sorbet mixture

Quantity Ingredient
600g frozen blackcurrants
120ml Sugar syrup

For the raspberry sorbet mixture

Quantity Ingredient
800g fresh or frozen raspberries
200ml Sugar syrup
60ml lemon juice

Method

  1. To make the glucose syrup, put the caster sugar, glucose and 200 ml water in a saucepan with a thermometer. Stir and slowly heat up to 40°C then continue heating to 85°C. Remove from the heat.
  2. Add the lemon zest and juice to the hot glucose syrup and leave to infuse for 30 minutes.
  3. For the blackcurrant sorbet mix, place the blackcurrants in a non-reactive pan with the sugar syrup and 600 ml water. Cover the pan, bring to the boil and simmer for 5 minutes.
  4. Cool a little before pressing through a nylon sieve to remove the pips. Do not blitz in a food processor as the pips will give the sorbet a bitter taste.
  5. Add the glucose syrup and stir to combine. Cool and refrigerate for 6 hours or preferably overnight. Once chilled, churn in an ice-cream maker.
  6. To make the raspberry sorbet, purée all the ingredients together in a food processor. Strain through a fine sieve to remove the pips (optional), then churn.
  7. Spoon the churned sorbets into your chosen serving dishes or freeze until needed. Remove 20 minutes before eating so that it is soft enough.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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