Blackcurrant Purée Sorbet

Use Purée Blackcurrant, Frozen, Boiron (1kg) to make this recipe. Blackcurrant purée is ideal for sorbet because its sharp flavour remains vivid when frozen. A small amount of glucose keeps the texture scoopable, while lemon is unnecessary unless the finished base tastes flat.

At a glance

• Yield: 6
• Preparation: 15 minutes
• Cooking: 5 minutes
• Chilling or freezing: 5 hours

Purée Blackcurrant, Frozen — Boiron (1kg)

£17.83

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Ingredients

• 500g blackcurrant purée, thawed
• 180ml water
• 140g caster sugar
• 40g liquid glucose
• 1 pinch fine sea salt

Method

1. Heat the water, sugar, glucose and salt just until dissolved. Cool completely.
2. Whisk the cold syrup into the blackcurrant purée. Taste and add a little more water if the flavour is too concentrated.
3. Chill the base for at least two hours, then churn in an ice-cream machine until softly frozen.
4. Transfer to a covered container and freeze for three hours. Let it stand at room temperature for five minutes before scooping.

Why this recipe works

Sugar in sorbet is structural as well as sweet: too little creates hard ice, while too much prevents a clean freeze. Glucose limits large crystals and blackcurrant's acidity keeps the finish bright without dairy.

Practical tips and variations

• For a no-machine method, freeze in a shallow tray and whisk vigorously every 30 minutes for three hours.
• Measure the purée after thawing and stirring so water and fruit solids are evenly distributed.
• Serve in chilled bowls because sorbet softens quickly.

Serving and storage

Keep tightly covered in the freezer for up to two weeks. Press baking paper onto the surface to reduce ice crystals.

Frequently asked questions

Why is my blackcurrant sorbet hard?

The base may contain too little sugar or too much water may have frozen into large crystals. Let it soften briefly before serving.

Can I make it without glucose?

Yes. Replace glucose with 30g extra caster sugar, although the texture may be slightly firmer.

Does blackcurrant sorbet contain dairy?

This recipe does not, but always check the current purée label for your dietary needs.