Save The first time I encountered black currants was at a farmers market in Edinburgh, where a elderly vendor insisted I taste them straight from the basket. That intense hit of tartness stuck with me for years, and I've been trying to capture it in dessert form ever since. This sorbet became my answer—a sophisticated frozen treat that feels like an elegant garden party in a bowl.
I made this for a summer dinner party last July when temperatures hit ninety degrees and no one wanted anything heavy. Watching friends' eyes light up at that first spoonful—the sharp brightness followed by the warm botanical finish—reminded me why simple frozen desserts often steal the show. The gin doesn't make it taste boozy, just wonderfully complex.
Ingredients
- Fresh or frozen black currants: 500 grams gives you that deep ruby color and mouth puckering tartness that defines this dessert
- Water: 150 milliliters helps dissolve the sugar and create the right consistency for churning
- High quality botanical gin: 100 milliliters adds aromatic complexity and actually helps keep the sorbet softer due to the alcohol content
- Granulated sugar: 200 grams balances the intense tartness and creates the perfect smooth texture
- Lemon juice: About 2 tablespoons from one lemon brightens the flavor and helps the currants taste more vibrant
Instructions
- Cook the currants:
- Combine the black currants, water, and sugar in a saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
- Simmer the base:
- Reduce heat and simmer for 10 minutes until the currants burst open and the mixture thickens slightly.
- Make it smooth:
- Let cool briefly, then puree with a blender or immersion blender until completely smooth.
- Remove the seeds:
- Press the puree through a fine sieve into a bowl to catch all the seeds and skins.
- Add the magic:
- Stir in the lemon juice and gin until fully combined. Taste and adjust sweetness or acidity if needed.
- Chill thoroughly:
- Refrigerate for at least 1 hour until the mixture is completely cold before churning.
- Churn to perfection:
- Pour into an ice cream maker and churn for 20 to 25 minutes until thick and slushy.
- Freeze until firm:
- Transfer to a lidded container and freeze for at least 3 hours until firm enough to scoop.
- Serve with style:
- Let sit at room temperature for 5 to 10 minutes before scooping into chilled bowls.
Save This recipe became a regular at my annual garden gathering after my neighbor requested it three years in a row. Something about serving something so vibrant and refreshing makes summer evenings feel more special, like we're all treating ourselves to something extraordinary even though it's surprisingly simple to make.
Making It Non-Alcoholic
Swap the gin for tonic water or additional black currant juice if you prefer. The flavor profile will shift slightly without those botanical notes, but you'll still get that beautiful tartness and deep purple color that makes this sorbet so striking. You might want to add a tiny pinch of herbs like basil or mint to compensate for the lost complexity.
Serving Suggestions
Chilled glasses make a real difference, especially on warm days when you want the sorbet to stay perfectly frozen. A few fresh currants on top or a small sprig of mint adds such a lovely pop of contrast against that deep purple color. I've found it pairs beautifully with buttery shortbread or crisp lemon cookies for that sweet and tart combination.
Storage and Timing
This sorbet keeps beautifully in the freezer for up to two weeks, though it rarely lasts that long in my house. The texture remains remarkably consistent thanks to the gin content, which prevents those unpleasant ice crystals from forming. Plan ahead since you need at least four hours from start to finish, but most of that time is hands-off freezing.
- Press plastic wrap directly onto the surface before freezing to prevent ice crystals
- Warm your ice cream scoop briefly in hot water for the cleanest scoops
- Let guests serve themselves from a chilled bowl on the table
Save There is something deeply satisfying about transforming such humble ingredients into something that feels like a fine dining finale. Hope this becomes your summer signature too.
Recipe FAQs
- → Can I make this without an ice cream maker?
Yes, though the texture will be slightly different. Pour the chilled mixture into a shallow container and freeze for 2 hours. Stir vigorously with a fork to break up ice crystals, then return to freezer. Repeat every 30 minutes for 2-3 hours until smooth and firm.
- → Will the alcohol content remain after freezing?
Yes, the alcohol from the gin remains present throughout the freezing process. While it won't evaporate, the distribution creates a smoother, softer consistency since alcohol doesn't freeze solid. This makes it easier to scoop straight from the freezer.
- → How long can I store this in the freezer?
Properly stored in an airtight container, this maintains optimal quality for up to 2 weeks. For best texture and flavor, consume within the first week. Ice crystals may form over time, but a quick stir before serving helps restore smoothness.
- → What type of gin works best?
A London dry gin with prominent botanical notes complements the tart currants beautifully. Choose a quality brand with juniper-forward flavors and citrus or floral undertones. Avoid heavily flavored or sloe gins as they may overpower the delicate fruit character.
- → Can I use other berries instead?
Certainly. Blackberries, raspberries, or blueberries work wonderfully following the same method. Adjust sugar slightly based on natural sweetness—sweeter berries need less sugar while tarter varieties like cranberries require more.
- → Why sieve the mixture?
Passing through a fine sieve removes seeds and skins, creating the smooth, silky texture essential to quality sorbet. This step ensures no fibrous bits remain, delivering a refined mouthfeel that melts cleanly on the palate.