Save I discovered black currant gin sorbet on a sweltering July afternoon when a friend arrived with a bottle of obscure botanical gin and a carton of frozen black currants, insisting we create something cold together. The kitchen felt unbearable until we started simmering those dark berries, and suddenly the whole space filled with this tart, jammy fragrance that made everything feel civilized again. What began as an experiment in combating the heat turned into something elegant enough to serve at dinner parties, yet simple enough that you wonder why you hadn't thought of it sooner.
My neighbor tasted this once and asked if I'd made it at a restaurant because she couldn't believe the depth of flavor came from just five ingredients. That moment—when someone's face lights up at something you made—made me understand why people bother learning to cook at all. Now it's the dessert I reach for when I want to impress without the usual fuss of baking and cooling.
Ingredients
- Fresh or frozen black currants (500 g): These tiny berries are tart and complex, with an almost earthy depth that ordinary berries can't match—frozen works beautifully here and is often easier to find.
- Granulated sugar (200 g): Don't skip this or reduce it too much; sugar isn't just sweetness, it's what gives the sorbet its silky texture when frozen.
- Water (150 ml): Use filtered water if you can, as it won't introduce any off-flavors that might compete with the delicate gin botanicals.
- High-quality botanical gin (100 ml): This is where you taste the difference—cheap gin tastes harsh and medicinal, but a good one with juniper and floral notes elevates everything.
- Fresh lemon juice (from 1 lemon, about 2 tbsp): Lemon doesn't fight the black currants; it amplifies their tartness and keeps the sorbet from tasting one-dimensional.
Instructions
- Bring the fruit and syrup together:
- Combine the black currants, water, and sugar in a saucepan and set it over medium heat. Stir occasionally as the sugar dissolves—you'll watch the mixture transform from grainy to glossy in just a few minutes. The berries will start to release their deep purple color into the liquid, staining everything it touches.
- Simmer until the berries burst:
- Once it reaches a boil, lower the heat and let it bubble gently for about 10 minutes. You'll know it's ready when the currants have split open and the mixture looks slightly thickened and jam-like. This isn't a long simmer, so don't wander away completely.
- Blend into smoothness:
- Remove from heat and let it cool just enough that you can safely handle it, then puree the whole thing with a blender or immersion blender until completely smooth. If using a blender, work in batches so you don't overfill it.
- Strain away the seeds:
- Push the puree through a fine sieve into a clean bowl, using the back of a spoon to press it through while leaving the seeds and skins behind. This step makes the sorbet silky rather than grainy, and it's worth the extra minute.
- Add the gin and lemon:
- Once the puree is strained, stir in the lemon juice and gin until they're fully incorporated. Taste it now—this is your moment to adjust: add a pinch more sugar if it's too tart, or squeeze in more lemon if it tastes flat.
- Chill thoroughly:
- Cover the bowl and refrigerate for at least an hour, preferably until it's genuinely cold all the way through. You can actually make this base a day ahead if you want.
- Churn to soft-serve consistency:
- Pour the chilled mixture into your ice cream maker and follow the manufacturer's instructions—most machines take about 20 to 25 minutes. What emerges will be thick, creamy, and slushy, like a premium soft-serve.
- Freeze until firm:
- Transfer to a freezer-safe container with a lid and freeze for at least 3 hours, or until it's scoopable but not rock-hard. You can make this days ahead.
- Serve with patience:
- Let it sit at room temperature for 5 to 10 minutes before scooping so you're not wrestling with a frozen brick. Cold spoons help, too.
Save There's something quietly luxurious about serving this to guests in chilled coupes on a warm evening, watching them pause mid-conversation because they're tasting something they didn't expect to find at a casual dinner. The way people's faces change when they realize gin is involved but it tastes refined instead of boozy—that's the real magic here.
Why Black Currants Matter
Black currants are underrated in most home kitchens, which is a shame because they have a complexity that regular berries simply don't possess. Unlike blueberries or blackberries, which tend toward sweetness, black currants bring this tart, almost mineral quality that makes them feel more sophisticated. When you cook them down with sugar, something remarkable happens—they stop tasting like fruit and start tasting like an idea, something almost floral and mysterious.
The Gin Question
I used to think gin would overpower everything, but I was thinking about cheap gin—the kind that tastes like pine needles and regret. A proper botanical gin has layers: juniper, yes, but also coriander, citrus peel, and sometimes florals like rose or lavender. These botanicals don't fight the black currants; they dance with them, creating something that tastes fancy without being pretentious.
Beyond the Basic Recipe
Once you master the basic version, this sorbet becomes a playground for experimentation. I've added a tiny pinch of cardamom once, and another time I infused the simple syrup with a vanilla pod before adding the currants. You could easily swap the gin for a good vodka if you want less botanical character, or use a floral gin if you're drawn to that direction.
- For a non-alcoholic version, use tonic water or even black currant juice in place of the gin—the sorbet won't taste exactly the same, but it'll still be delicious.
- Serve in chilled glasses or coupes with a sprig of fresh mint or a few fresh black currants as garnish for visual drama.
- Pair with shortbread, lemon cookies, or even a simple plain cake to balance the tartness with something buttery and mild.
Save This sorbet exists in that rare sweet spot where sophistication meets simplicity—you look like you've done something remarkable, but you've really just let good ingredients do their own thing. Once you make it once, you'll understand why it becomes a kitchen staple.
Kitchen Guide
- → Can I use frozen black currants for this sorbet?
Yes, frozen black currants work well and can be used interchangeably with fresh ones, offering similar flavor and texture.
- → Is there a non-alcoholic alternative to gin in the sorbet?
You can substitute the gin with tonic water or black currant juice for a refreshing, alcohol-free version.
- → How long should the mixture chill before churning?
Chill the mixture in the refrigerator for at least one hour to ensure it is thoroughly cold before churning.
- → What is the purpose of passing the puree through a fine sieve?
Sieving removes seeds and skins, resulting in a smooth and silky sorbet texture.
- → Can I prepare the sorbet in advance?
Yes, after churning, freeze the sorbet for at least three hours until firm, and store in a freezer-safe container until ready to serve.