Sorbet is the perfect after dinner treat. Light, sweet and beautifully refreshing, a little of this rich sorbet goes a long way. It’s really easy to make, you don’t even need an ice cream maker and it has just five ingredients. Much easier than ice cream! I find sugar gives the best texture for sorbet, but if you’d rather leave it out you can sub the sugar for maple syrup and skip the boiled sugar syrup step, I’ve tried it before and it was still delicious.
I’m fairly sure this recipe would work with any other fruit you have to hand, so feel free to play around. There’s something extra delicious about strawberry sorbet for me though, it’s my favourite! I love the tart black currants with the sweet strawberry too, yummy.
I used the last of my frozen strawberries for this, you can use fresh or frozen berries, both work equally well.
Strawberry and black currant sorbet
- 3/4 cup sugar
- 1 1/2 tsp cornstarch
- 2 cups water
- 1 1/2 cup strawberries
- 1/2 cup black currants
- Dissolve sugar and cornstarch in the water in a large saucepan over a low heat, then boil until it forms a thick syrup. This usually takes around 10-15 minutes. Remove from the heat and allow to cool completely.
- Add the strawberries to your blender and combine until pureed. Now add in the blackcurrants and pulse a few times to combine. If you’d rather not have the little specs of blackcurrant showing in your sorbet just keep blending (I think it looks pretty).
- Add the pureed fruit to the cooled syrup and mix well. If you have an ice cream maker, pop the mix in and turn it on, you’re done! If you don’t have an ice cream maker, place the mix in a plastic container and freeze, uncovered, until it is solid.
- Take out of the freezer, let melt slightly until soft enough to scoop out. Empty sorbet into blender and process again until smooth and creamy.
- Put back in the freezer for another four hours and it’s ready to go. Serve with fresh summer berries and mint.