By Michael Paul ‘This time-honoured French sorbet is simple to make and creates a great after-dinner interlude before the cheese and a serious pudding. The cassis gives it some real oomph and somehow makes it taste more French. It is best made with fresh blackcurrants when they are in season – but you will find frozen ones have lots of flavour too. If available serve with fresh blackcurrants on top. Do read our review of Michael Paul cookbook Sweet Paris.
Homemade Blackcurrant Sorbet with Cassis
- 450 gms (1 lb) fresh or frozen blackcurrants
- 150 ml (5 fl oz) water
- 30 gms (1 oz) caster (superfine) sugar
- 1 egg white (optional)
- 5 tbsp cassis
- Wash and de-stalk the blackcurrants. Put them with the water and sugar in a saucepan and simmer gently for 4–5 minutes until just soft. It is crucial that you don’t ‘cook’ the blackcurrants, so take them off the heat the moment they start to burst.
- Blend together using a wooden spoon and push through a sieve.
- Pour the purée into an ice-cream machine and churn until frozen, or freeze in a suitable container in the freezer, whisking the sorbet with a fork every 15 minutes to break up the crystals until it has a creamy consistency.
- If you’re not using an ice-cream maker, you can make the sorbet lighter by adding an egg white before the mixture freezes completely. Using an electric beater, whisk the egg white until stiff and fold into the semi-frozen blackcurrant purée to make a fluffy mixture. Pour back into the container and freeze again until solid.
[Sweet Paris is published by Hardiegrant Publishing and is available in leading bookstores. Hardiegrant Publishing have shared this recipe and image with FoodeMag dxb website and e-magazine. We may have altered it to match the format in which our recipes appear in this website]
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