Blackcurrant Sorbet
Ingredients
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- 1 1/4 cups water
- 1 1/4 cups granulated sugar
- 2 tablespoons light corn syrup
- 24 ounces blackcurrants (fresh or frozen)
- 1 tablespoon lemon juice
- 2 tablespoons crème de cassis (blackcurrant liqueur)
Instructions
1. Combine the water, granulated sugar, and light corn syrup in a medium saucepan over medium heat, stirring until the sugar dissolves and the syrup is clear, 3–4 minutes.
2. Add the blackcurrants (frozen can go in as-is) and bring to a gentle simmer; cook until the berries burst and soften, 3–5 minutes. Remove from heat.
3. Blend the hot mixture until completely smooth, then press through a fine-mesh sieve to remove skins and seeds; discard the solids. Cool to room temperature.
4. Stir in the lemon juice, cover, and chill the base until very cold, 3–4 hours, or to 40°F/4°C.
5. Stir in the crème de cassis, then churn in an ice cream maker until the sorbet is softly frozen and aerated, 18–25 minutes (it should mound softly and hold tracks from the paddle).
6. Transfer to a chilled container, press parchment onto the surface, cover, and freeze until firm enough to scoop, 2–4 hours. Scoop and serve.
Blackcurrant sorbet, known in France as sorbet cassis, is intensely fruity, deeply colored, and wonderfully tangy. The naturally high acidity of blackcurrants gives a sharp, refreshing bite that balances a rounded sweetness, while the fine texture should be smooth and scoopable rather than icy. A touch of liqueur is often used to round out the aroma and help keep the sorbet supple in the freezer.
Sorbet cassis has strong roots in French pâtisserie, especially in regions where blackcurrants thrive, such as Burgundy—the home of crème de cassis. Traditional sorbet making in France centers on a simple formula of ripe fruit, a balanced sugar syrup, and careful churning. Over time, professionals refined texture with techniques like sieving the pulp and adjusting sugar solids, but the essential character remains: pure blackcurrant flavor, bright acidity, and clean finish.