Felix posted this recipe to our blog a few years ago – a black currant sorbet with a secret ingredient and a chocolate-like taste (but no chocolate). A customer with a chocolate allergy recently wrote in, and we decided to reprise this sweet recipe. Try making it with our Consort Black Currants!
Black Current Sorbet
- 2 cups simple syrup
- 2 cups currant juice
- 1/4 cup Irish Cream
To juice your currents, cook down the berries by boiling them for a few minutes, then pushing the cooked berries through a sieve or food mill.
Next, mix with simple syrup, Irish cream, and current juice. Freeze the sorbet in an ice cream maker.
Don’t have an ice cream maker? Pour the mixture onto a parchment-lined cookie sheet and freeze until the sorbet is set. Then, break up the frozen sheet and blend in a food processor.