Sorbet Cassis – Blackcurrant Sorbet
Bursting with Berries on Midsummer’s Day
Sorbet Cassis (Blackcurrant Sorbet)
Midsummer’s Day dawned this morning and I was not impressed……half the apples had been blown off my tree and some of my herbs had been flattened. It had obviously been raining all night and there were deep, secretive puddles waiting to envelop my feet as I made my way down to the chicken hut. Yesterday had been warm and balmy, with scented breezes, today was dark and lowering, with angry-looking clouds scudding across the sky with the threat of more storms . There was only one thing for it, pick berries and make sorbet! I have been picking my blackcurrants and redcurrants for a few days now, they are ripening nicely, as well as some raspberries at the bottom of the garden. But today was all about currants, and as I picked my way through the undergrowth to pick my blackcurrants, I realised that I had been sharing them with the resident blackbirds, as several scurried away as I approached and I found half eaten berries on the ground…..that’s fine, I am happy to share, as long as I get enough for a pie, some sorbet and maybe some jam.
Bursting with Berries on Midsummer Day – Sorbet Cassis (Blackcurrant Sorbet)
I used to make ice cream and sorbets the old-fashioned way – by pouring them into a container, popping it in the freezer and then taking it out every hour or so to whisk and stir, in order to make it smooth and to stop ice crystals forming……but then one glorious day a few years ago, my husband bought me an ice cream machine, and I have not looked back! Apart from the fact that it mixes and stirs for you, it is also ready to serve after all the churning has finished……it’s a great piece of kit and I really should use it more. Today gave me the ideal opportunity to use it, and sorbet is JUST so easy to make too…..not custard base and lighter than normal ice cream. Plus, sorbet cassis – blackcurrant sorbet is one of my favourite iced desserts. This recipe is a classic French recipe and it takes no time to make at all…..a simple sugar syrup is made first, and then the fruit is cooked in it before being sieved and then churned and eaten! C’est parfait!
I also thought this was a WONDERFUL recipe to make and share on Midsummer’s Day, as berries are very popular in Scandinavia at this mystical and magical time of year…….one of my Norwegian friends used to make an amazing vanilla sponge cake and serve it with a compote of berries, it was divine, and always for Midsummer. Plus, it’s also nice to have a tub of home-made ice cream or sorbet tucked away for a special ending to a summer lunch or supper…..or maybe a scoop or two can be enjoyed whilst watching the television….or just because! All the reasons are good, and there’s just one more reason to make a sorbet with fruit and/or berries……Kavey Eats Bloggers Scream for Ice Cream challenge…….this month the challenge is to make an ice cream or frozen dessert with fruit or berries, and there is a prize up for grabs too, a juicer that will just fit in VERY nicely in my kitchen!
Whatever the reason, this is a gem of a recipe, easy to make and even easier to eat……the recipe is below, and do let me know if you make it and how it was enjoyed. That’s all for now, see you tomorrow with another Fish on Friday recipe, as well as some news about Rock Oyster Festival too…..Karen.
Sorbet Cassis – Blackcurrant Sorbet
Sorbet Cassis – Blackcurrant Sorbet
Print recipe
| Serves | 4 to 6 |
| Prep time | 35 minutes |
| Cook time | 4 hours |
| Total time | 4 hours, 35 minutes |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Freezable, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day |
| Region | French |
| By author | Karen S Burns-Booth |
Ingredients
- 150g caster sugar
- 200ml boiling water
- 500g fresh blackcurrants (topped and tailed)
- juice of 1 lemon
optional
- 1 small glass of liqueur de crème de cassis (about 90ml)
Note
Bursting with berries, this sorbet makes a refreshing end to any meal; if serving to children, omit the cassis liqueur.
Directions
| Step 1 | Make a syrup by stirring the sugar with the boiling water until dissolved, and allow to cool for about 15 mins. |
| Step 2 | Cook the blackcurrants in the syrup for about 5 mins until the fruit is soft. Whizz them all up in a food processor, then strain into a bowl through a metal sieve, rubbing with the back of a spoon to remove the pips. Stir in the lemon juice and cool. Add the liqueur if using at this stage too. |
| Step 3 | Freeze in an ice-cream machine according to manufacturer's instructions until it becomes a thick slush, then scoop into a freezer container, I use an old ice cream container, and freeze. Or, if not using an ice cream machine, pour into a shallow freezer container and beat 3 or 4 times as it freezes. Before serving, allow to thaw and soften for about 10 mins and then scoop into bowls. |
Sorbet Cassis – Blackcurrant Sorbet