Wednesday, August 19, 2009

Black currant sorbet


I'm a sorbet girl. While I would never shun a bowl of salted caramel ice-cream on my summer party dessert table, if I have a choice I almost always go for the sorbet. After having more than my fair share of gelato in Italy,in France I made a conscious effort to forgo anything in the ice cream family in favour of all time favourite baked goods like almond croissant, brioche au sucre the occasional ham and cheese quiche. Than one night in Paris, after scouring an entire neighbourhood for an Isabel Marant store, I came across a small shop that claimed to be selling only the very best Berthillon ice-cream. Well, that I had to try. I've read so much about it on the uber popular blog of David Lebovitz, skipping it would have made my trip incomplete. So I bought two scoops of cassis sorbet. Happy to say, it was amazing. So much so, that I've been wanting to replicate it ever since I've returned home. As black currants aren't so easy to find around here, I only got around it this past week.
This black currant sorbet is rich, sweet, tart and silky all at the same time. Enjoy, along with a few of our photos from all around France, one of my favourite countries in the entire world.

Black currant sorbet


3 cups granulated sugar
2 3/4 cups fresh black currants
1 tbsp cassis liqueur

Bring sugar and 3 cups of water to a boil. Let sugar dissolve, remove from heat.
Place currants and 2 cups sugar syrup in a saucepan. Simmer for 12 minutes. Puree in a blender. Strain through a fine mesh sieve. Discard solids. Cool completely. Add 1/2 cup water, 3/4 cup sugar syrup and cassis to black currant mixture. Refrigerate until very cold. Freeze in an ice cream maker.

Picture 21
Picture 20
Picture 18
Picture 19

Photos: L.N.


Snooky doodle said...

that sorbet looks fantastic! Great photos ! wish to visit paris once again :)

Anonymous said...

right back at you with the delicious-looking frozen treat! i wish we had currants of any color in these parts... i think another batch of black plum sorbet is in order!



Sha said...

Berthillon, what a good reference !
The blackcurrant sorbet was my favourite when I was younger. Yours must be perfect with fresh fruits and cassis liqueur!
Nice pics !!

Big Boys Oven said...

wow the colour of the sorbet looks so intense! just amazingly drooling my eyes craving for some now! :)

ejm said...

Oh my! Sheryl Kirby (Taste TO's Blog-A-Log 22 August) is right!! Your photo of the blackcurrant sorbet is fabulous. How handy that there is a recipe added as well.


Ash said...

whoa that sorbet looks amazing! I love the deep red colour! so intense!
Great pics too! I shall need a trip to Paris one day!

Gaby said...

I am a sorbet girl too! And this one looks so beautiful!

Anonymous said...

Have you tried making sorbet from Pixley Berries Blackcurrant cordial available in Waitrose. This "not from concentrate" cordial contains 60% direct juice from Pixley Black. It is great as kir too!

Danielle said...

That sorbet looks divine! I love the deep red colour! Your France photos are spectacular as well!

In response to the Pizzeria Libretto comment, no, I'm afraid they do not have gluten free pizza (I have a friend who is Celiac as well and wanted to bring her), but they do have the option for a Spelt crust. which is an ancient species of wheat, and most people with wheat intolerances find easier to digest. My Celiac friend is willing to break it for one meal, with the Spelt crust, because it just sounded that good!

Miss Yu said...

OH. Divine. I must try this, Cherie!

lauresophie said...

I would like to dive in that sorbet!!!!!!!

Taste of Beirut said...

I have been craving black currant sorbet for years. I wanted one that tasted just like the one at Berthillon. Thanks so much for the recipe and the inspiration!