Black Currant Sorbet

Black Currant Sorbet

I love black currant, the intense taste. My parents had a big black currant bush, and my mom always made black currant jam or added the berries to the traditional Danish dessert rødgrød.

This sorbet has a very bold flavor, if eaten by it self you just need a small scoop, it's that intense.

I love to pair intense sorbets with an equal intense chocolate cake. 

Serves 6-8.

Ingredients:

• 450 ml black currant puree 
• 200 ml water
• 200 g sugar
• 1 lime, the juice from

Directions:

Bring water and sugar to a boil stirring until sugar is dissolved. Remove from heat and let cool completely.

Mix puree, lime juice and sugar-water, and freeze it in your ice cream maker according to the manufacturer's instructions. Let the sorbet freeze for a few hours before serving, if you can wait that long. 

Enjoy!

Chocolate Sorbet

Chocolate Sorbet

Whatever the question, Chocolate is the answer!

The first time I heard about chocolate sorbet was at the Penny Ice Creamery in Santa Cruz. And even though I'm not a huge chocolate fan, I really like the flavor. This is my version of a chocolate sorbet.

Makes about 1 liter (1 quart)

Ingredients:

• 500 ml (2 cups+1 tablespoon) water
• 200 g (1 cup) sugar
• 75 g (⅔ cup) unsweetened coco powder, I use Valrhona
• 1 pinch salt
• 160 g (5⅔ oz) dark chocolate, I use Valrhona
• ½ teaspoon vanilla paste
• 1 tablespoon coffee

Directions:

In a large saucepan, whisk together water with sugar, cocoa powder and salt. Bring to a boil while whisking frequently. Let it boil for about 30 seconds, then remove from the heat. Pour the mixture into an stainless steel bowl, and stir in the chocolate until it's melted, then stir in the vanilla paste and espresso. Chill the mixture before freezing. Freeze the sorbet in an ice cream maker according to the manufacturer's instructions.