High-fruit Black Currant Sorbet
Ingredients
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- 1
Dry-mix the sugar, the glucose and the stabilizer.
- 2
Heat the water to 40°C and whisk in the dry blend.
- 3
Bring to a boil for 1 min. Cool down quickly to 4°C.
- 4
Add the black currant purée (50% of the mix) and the lemon juice.
- 5
Blend with an immersion blender. Check the Brix (30 to 32° Brix, black currant is very acidic).
- 6
Age for 4h in the cold.
- 7
Churn. Black currant makes for a very colorful and powerful sorbet.
- 8
Store at -18°C. Serve at -12°C.
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Per 100g
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