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