Black Currant Gin Sorbet (Printable)

A tart and fruity blend of black currants and gin, chilled to smooth perfection.

# What you'll need:

→ Fruit

01 - 1 lb 2 oz fresh or frozen black currants

→ Liquids

02 - 5 fl oz water
03 - 3.4 fl oz high-quality botanical gin

→ Sweetener

04 - 7 oz granulated sugar

→ Citrus

05 - 2 tbsp fresh lemon juice

# Method:

01 - Combine black currants, water, and granulated sugar in a saucepan. Bring to a boil over medium heat, stirring continuously until sugar is completely dissolved.
02 - Reduce heat and simmer for 10 minutes until currants burst and mixture thickens slightly.
03 - Remove from heat and allow to cool slightly. Puree using a blender or immersion blender until completely smooth.
04 - Pass the puree through a fine sieve into a bowl, pressing gently to remove seeds and skins while retaining maximum liquid.
05 - Stir in lemon juice and gin until well combined. Taste and adjust sweetness or acidity as needed.
06 - Transfer mixture to refrigerator and chill for at least 1 hour until thoroughly cold.
07 - Pour chilled mixture into ice cream maker and churn according to manufacturer's instructions, approximately 20-25 minutes, until thick and slushy.
08 - Transfer to a lidded freezer-safe container and freeze for at least 3 hours until firm.
09 - Allow sorbet to rest at room temperature for 5-10 minutes before scooping for optimal texture.

# Expert Advice:

01 -
  • It tastes like a luxury dessert but requires no special equipment beyond what most kitchens already have.
  • The gin doesn't make it boozy or harsh—it just whispers sophistication while the black currants take center stage.
  • This sorbet stays scoopable straight from the freezer, so there's no waiting around frustrated with a rock-solid dessert.
  • It's vegan, naturally elegant, and feels like you spent hours perfecting something when you really only spent minutes prepping.
02 -
  • If you skip the straining step thinking you'll save time, you'll end up with a grainy, seed-filled sorbet that feels like eating sand—not worth the saved minute.
  • The gin flavor develops as the sorbet freezes, so if it tastes subtle when you're churning it, trust that it'll become more pronounced in the freezer.
  • Black currants have a naturally high pectin content, which means your sorbet will thicken beautifully in the freezer without any added stabilizers.
03 -
  • Pre-chill your serving bowls or coupes before you serve—this keeps the sorbet from melting as quickly and extends that perfect texture you worked for.
  • If your sorbet hardens too much in the freezer, let it sit on the counter for 5 to 10 minutes before scooping rather than trying to force a spoon through frozen concrete.
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