CookEat Recipe
Redcurrant and Dark Cherry Sorbet
A vivid redcurrant sorbet enriched with the juice of dark cherries.
Method
Steps
Step 1
Gather the ingredients: 500 g ripe redcurrants, stalks removed; 150 g ripe dark cherries, weighed before stoning; 300 g caster sugar; 500 ml water; Juice of 1 large lemon.
Step 2
Sort and rinse the currants and cherries. Remove and discard the cherry stones without cracking them. Crush both fruits thoroughly, add the lemon juice and press firmly through a fine sieve to extract the pulp and juice while removing seeds and skins.
Step 3
Boil the sugar and water in an uncovered saucepan for 10 minutes. Cool the syrup promptly, then stir it into the strained fruit mixture. Cool promptly over an ice-water bath, keeping water out of the food, and refrigerate within 2 hours. Cover and chill at 4°C or colder until thoroughly cold, about 2–3 hours. Churn in an ice-cream maker according to its instructions, usually 20–30 minutes, dividing into batches if needed for the machine’s capacity. Transfer to a covered freezer-safe container and freeze at −18°C for about 2–3 hours until scoopable. Serve promptly and keep the rest frozen without letting it melt.
Step 4
Serve in small glasses. The dark cherries supply both flavour and colour; do not replace them with blackberries.
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