Black Currant Gin Sorbet

There's something about the moment a sorbet transforms from a dark, jammy liquid into something ethereal and frozen that still catches me off guard. I discovered black currant and gin together quite by accident—I'd bought a bottle of botanical gin for cocktails and found myself staring at a punnet of black currants at the market, wondering what would happen if I brought them together. The result was this sophisticated, deeply fruity sorbet that tastes like summer distilled into a single spoonful, with just enough botanical edge to keep things interesting.

I made this for a dinner party last July when a friend mentioned she'd never had black currant anything, and watching her face when she tasted it—that pause before the smile—made the whole project worthwhile. The kitchen smelled incredible while the fruit was simmering, almost medicinal and sweet at the same time, and I found myself just standing there, breathing it in. It's become my go-to dessert now when I want to impress without spending hours in the kitchen.

Ingredients

• Fresh or frozen black currants (500 g): These little dark berries are tart and packed with flavor, doing all the heavy lifting in this recipe; frozen work just as beautifully as fresh, so don't feel obligated to hunt down a fresh supply.
• Water (150 ml): This creates the base for your syrup and helps the sugar dissolve evenly without the mixture becoming cloying.
• High-quality botanical gin (100 ml): Don't skimp here—this is the aromatic backbone, so choose one with botanicals you actually like tasting, not something harsh or one-note.
• Granulated sugar (200 g): This sweetens the mixture and helps with the freezing process, creating that smooth, scoopable texture rather than a hard brick.
• Lemon juice (about 2 tablespoons): A squeeze of brightness that prevents the sorbet from tasting muddy and balances the gin's intensity beautifully.

Instructions

Build Your Base:

Combine the black currants, water, and sugar in a saucepan and bring everything to a boil over medium heat, stirring occasionally so the sugar dissolves evenly. You'll notice the heat releasing all those dark purple colors into the liquid almost immediately.

Let Them Burst:

Reduce the heat and let the currants simmer for about 10 minutes until they've split open and the mixture has thickened slightly and taken on an almost jammy appearance. The kitchen will smell absolutely intoxicating at this point.

Smooth It Out:

Remove from heat and let it cool for a few minutes, then puree the mixture using a blender or immersion blender until it's completely smooth with no visible fruit bits. An immersion blender is genuinely easier for this if you have one.

Strain for Elegance:

Pass the puree through a fine sieve into a clean bowl, pressing gently with the back of a spoon to extract as much liquid as possible while leaving the seeds and skins behind. This step is what makes the final texture so silky.

Add the Botanicals:

Stir in the lemon juice and gin, tasting as you go and adjusting the balance if needed—some gins are more assertive than others, so trust your palate. This is when the magic happens, the fruit and spirits finding their harmony.

Chill Completely:

Refrigerate the mixture for at least an hour until it's thoroughly cold, which helps the ice cream maker work more efficiently and creates better texture. I often chill mine overnight without any ill effects.

Churn to Slush:

Pour into your ice cream maker and churn according to the manufacturer's instructions, typically about 20 to 25 minutes, until the mixture has thickened and become slushy. You're looking for something that holds its shape but still has movement.

Freeze Solid:

Transfer to a lidded freezer-safe container and freeze for at least 3 hours, though overnight is even better. This final freeze sets everything into that perfect scoopable consistency.

Serve with Grace:

Let the sorbet sit at room temperature for 5 to 10 minutes before scooping to make your life easier and create prettier quenelles. You'll notice how it softens just enough to yield to the spoon.

Save

This sorbet became the thing my friends ask me to bring to summer gatherings, which honestly surprised me because it felt like such a simple idea at first. There's something about serving something that tastes this sophisticated that makes everyone feel a little more celebratory, and I've learned that's half the joy of cooking.

Why Black Currants Matter

Black currants are criminally underused in home cooking, at least where I am, probably because they're not as photogenic as raspberries or as universally familiar as blueberries. But their flavor is genuinely complex—tart, slightly floral, with a depth that makes them perfect for sophisticated desserts where you want something that tastes grown-up and interesting. They pair with gin and spirits naturally because they have enough character to stand up to those bold flavors without disappearing.

Adaptations and Swaps

If you can't find black currants or gin isn't your thing, the recipe adapts gracefully—I've made successful versions with blackberries and vodka, or with frozen black currants and tonic water for a nonalcoholic version that trades sophistication for brightness. The core technique remains the same, you're just changing the flavor story you want to tell. Experiment, taste as you go, and remember that the best recipes are the ones you've made your own.

Serving and Storage Secrets

This sorbet keeps beautifully in the freezer for up to a month if it lasts that long, though the texture gradually becomes icier the longer it sits, so it's best eaten within the first two weeks. Serve it in chilled glasses or bowls—the cold vessel makes a real difference in how the flavors unfold on your tongue. It pairs unexpectedly well with crispy shortbread, buttery lemon cookies, or even a slice of plain sponge cake that lets the sorbet shine.

• Garnish with a single fresh black currant or a tiny sprig of fresh mint if you're feeling fancy.
• If your sorbet becomes rock-hard, let it soften in the refrigerator for 15 to 20 minutes before scooping rather than fighting it on the counter.
• Make the mixture a day ahead if you want to streamline your cooking day—everything benefits from that extra chill time anyway.

Save

This sorbet reminds me why I love cooking in the first place—not because it's complicated, but because something this simple can taste this good. It's the kind of recipe that makes you feel clever without demanding much of you, which is exactly when the best cooking happens.

Recipe FAQs

→ What type of gin works best?

Use a high-quality botanical gin to complement the tartness of the black currants and enhance aromatic notes.

→ Can I use frozen black currants?

Yes, frozen black currants work well and save time, offering similar flavor and texture.

→ How do I remove seeds from the puree?

Pass the blended mixture through a fine sieve to strain out seeds and skins for a smooth texture.

→ Is there an alternative to gin for alcohol-free version?

Substitute gin with tonic water or black currant juice to maintain flavor without alcohol.

→ How long should the sorbet freeze?

Freeze the churned sorbet for at least 3 hours to allow it to firm up properly before serving.

→ What toppings pair well with this sorbet?

Fresh black currants, a sprig of mint, or shortbread cookies complement the sorbet's flavors beautifully.