Black Currant Sorbet

Black Currant Sorbet

Background

In this episode, Indigenous Chef Flora Deacon uses black currants to create a refreshing, tasty treat (see recipe below). Black currants are native to Alaska and are a good source of vitamin C, fiber, and antioxidants. To learn more about currants, check out the .

How to make Black Currant Sorbet

Ingredients

Black Currant Sorbet

  • 1 cup water

  • 2/3 cup sugar

  • 2 Tablespoons honey

  • 1 pound black currants

Preparation Instructions

Black Currant Sorbet

  1. Add 1 cup of water to a large heavy bottom pot. Set over medium high heat, bring the water to a simmer.
  2. Whisk in sugar just until dissolved.
  3. Stir in honey and bring to a boil.
  4. Stir in black currants and bring back to a boil.
  5. Reduce heat and simmer for 5 to 7 minutes just until fruit is softened. Taste. Add more honey if desired.
  6. Let cool.
  7. Puree mixture in a food processor, blender, or by an immersion blender in a deep small bowl. Optional: pass puree through a fine sieve.
  8. Chill mixture thoroughly. Put pureed mixture into an ice cream maker or a large plastic container and place in the freezer for several hours until the outside edge is frozen.
  9. Remove container from the freezer and scrape away frozen edge to the center with a spoon or spatula.
  10. Whisk puree vigorously or use an electric hand mixer to break up the ice crystals and incorporate air.
  11. Put the container into the freezer for another couple hours and repeat the process till the puree is frozen and smooth.

 


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