Black Currant & Raspberry Sorbet (Style Me Pretty Living)

Leave it to Have a Yummy Day to leave my mouth watering and my jaw totally agape. Black currant and raspberries play nice in this scrumptious treat. Truth be told, I’d typically choose ice cream over sorbet. But when the results are this delicious looking, all bets are off. I’m on team sorbet all the way!

Jacquelyn ClarkBlack Currant & Raspberry SorbetThe perfect late summer treat!
prep time
cook time
total time
Serves 10Ingredients

FOR THE BLACK CURRANT SORBET
1 sheet of gelatin
1 ⅔ cup water
¾ cup caster sugar
25 g glucose
400 g black currant purée (blended and sifted black currant)
2 tablespoons Cassis Black Currant Liqueur (optional)
FOR THE RASPBERRY SORBET
1 sheet of gelatin
¾ cup caster sugar
50 g glucose
1 ⅓ cup water
450 g raspberry purée (blended and passed raspberries)

Instructions

FOR THE BLACK CURRANT SORBET
Put the gelatin in a bowl with cold water for 5-10 minutes. Boil sugar, glucose and water. Lift the gelatin out of the water and put it in the warm syrup and stir. Let the syrup cool and mix with black currant purée and liqueur. Freeze the sorbet in an ice cream machine to a creamy and solid texture. You can add 50 g whole, slightly mashed black currants in the ice cream mass when you use the ice cream machine, to make it more rustic, if you wish. Put in the freezer for 1-2 h.
FOR THE RASPBERRY SORBET
Put the gelatin in a bowl with cold water for 5-10 minutes. Boil sugar, glucose and water. Lift the gelatin out of the water and put it in the warm syrup and stir. Let the syrup cool and mix with raspberry purée. Freeze the sorbet in an ice cream machine to a creamy and solid texture. Put in the freezer for 1-2 h.

Photography: Have A Yummy Day | Recipe: Have A Yummy Day