500g fresh black currants
300 ml and 2 tbsp sugar
Juice from 1/2 lemon
Mix 2 tbsp sugar and 2 tbsp water in pot with berries. Bring to boil and simmer for 10 min or till soft. Cool down.
Puree in foodprocessor or blender. Strain through sieve using a spoon to push the liquid through and stir in lemon.
Add 300 ml water and 300 ml sugar to a pot. Melt the sugar and bring to full boil for 5 min. Allow to cool.
Mix 250ml of the sirup into the pureed berries and taste. If it is not sweet enough add a bit more. How much of the sirup you add depends on how sweet the berries are as well as personal taste.
Place in fridge for at least 3 hours.
Freeze sorbet in ice cream machine according to manufacturers description. My machine suggests to freeze for 60 min but I prefer to set it to 40 min and then remove the smooth but soft sorbet and put it in a container in the freezer till we want some. Leave the sorbet out on the table for 10 min before portioning it out.
I am currently exploring preserving different fruits and vegetables from the garden in different ways. Check out more recipes in the homemade recipes section. You can also follow this on Instagram or the Facebook page.