A vibrant, tart icy dessert with fresh black currants, sugar, and lemon juice for a refreshing summer treat.
# Required Ingredients:
→ Fruit
01 - 1 lb 2 oz fresh or frozen black currants, stems removed
→ Sweetener
02 - 1 cup granulated sugar
03 - ¾ cup plus 2 tablespoons water
→ Flavor
04 - 1 tablespoon freshly squeezed lemon juice
# Preparation Steps:
01 - In a medium saucepan, combine black currants, sugar, and water. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Simmer for 5 minutes until currants soften and burst.
02 - Remove from heat and cool for 10 minutes. Puree mixture using a blender or immersion blender until smooth.
03 - Strain puree through fine-mesh sieve into a bowl to remove seeds and skins, pressing with a spoon to extract maximum liquid.
04 - Stir in lemon juice. Taste and adjust sweetness as needed.
05 - Cover and refrigerate mixture for at least 1 hour until thoroughly chilled.
06 - Pour chilled mixture into ice cream maker and churn according to manufacturer's instructions, approximately 20-30 minutes.
07 - Transfer sorbet to freezer-safe container, cover, and freeze for at least 3 hours until firm.
08 - Before serving, let sorbet sit at room temperature for several minutes to soften slightly.
