Black Currant Gin Sorbet (Printable Version)

A refreshing blend of tart black currants and aromatic gin, chilled into a smooth, fruity treat.

# What You'll Need:

→ Fruit

01 - 1.1 lb fresh or frozen black currants

→ Liquids

02 - 2/3 cup water
03 - 3.4 fl oz high-quality botanical gin

→ Sweetener

04 - 1 cup granulated sugar

→ Citrus

05 - 2 tbsp fresh lemon juice

# Directions:

01 - Combine black currants, water, and sugar in a saucepan. Bring to a boil over medium heat, stirring constantly to dissolve the sugar completely.
02 - Reduce heat to medium-low and simmer for 10 minutes until currants burst and mixture thickens slightly.
03 - Remove from heat and cool slightly. Using a blender or immersion blender, puree the mixture until completely smooth.
04 - Pass the puree through a fine sieve into a clean bowl, pressing gently to extract all liquid while removing seeds and skins.
05 - Stir in lemon juice and gin until well combined. Taste and adjust sweetness or acidity as needed.
06 - Refrigerate for at least 1 hour until thoroughly chilled to core temperature.
07 - Pour into an ice cream maker and churn according to manufacturer instructions, approximately 20-25 minutes, until mixture reaches a thick, slushy consistency.
08 - Transfer to a freezer-safe container with lid and freeze for at least 3 hours until completely firm.
09 - Allow sorbet to sit at room temperature for 5-10 minutes before scooping for easier portioning.

# Expert Advice:

01 -
  • It's genuinely vegan and naturally elegant, which means you can serve it to almost anyone without fussing over dietary accommodations.
  • Black currants have this tart, almost mysterious flavor that gin amplifies rather than overwhelms, creating something you won't find in ordinary desserts.
02 -
  • If you skip the sieving step thinking you'll save time, you'll end up with an unpleasantly seedy texture that catches between your teeth—I learned this the hard way.
  • The gin needs to be added after cooking, never during, because heat will cook off its aromatic qualities and leave you with nothing but the alcohol burn.
03 -
  • Invest in a good ice cream maker if you find yourself making sorbets regularly; it genuinely transforms the texture from icy to silky in a way that hand-churning in the freezer simply cannot match.
  • Taste the chilled mixture one final time before churning and adjust the gin, lemon, or sugar balance—it's your last chance before everything freezes and flavors become harder to adjust.
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