Indulge in the refreshing combination of tart black currants and sweet raspberries in this delightful sorbet. It's the perfect treat for a hot summer day!
Ingredients: 3 cups black currants, fresh or frozen. 2 cups raspberries, fresh or frozen. 1 cup granulated sugar. 1 cup water. 2 tablespoons lemon juice.
Instructions: Over medium heat, mix water and sugar in a saucepan. After you stir it to break up the sugar, let it cool to room temperature. Raspberries and black currants should be mixed together until the mixture is smooth. Use a fine mesh sieve to get rid of the seeds in the fruit puree. Mix the sugar syrup that has been cooled with the lemon juice and fruit puree. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of sorbet. Put the sorbet in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm.
Prep Time: 20 minutes
Cook Time: 10 minutes
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