Cassis Sorbet

There’s nothing quite like the bold, tangy-sweet burst of cassis (blackcurrant) on a sweltering summer day. Revered as one of the most fragrant and flavorful fruits, its deep, wine-like richness makes it the perfect star for an irresistibly refreshing sorbet. To craft this icy indulgence, you’ll need just three essentials: a perfectly balanced sorbet syrup (trust the pros for that ideal sugar-to-acid ratio), an intensely vibrant cassis purée, and, of course, an ice cream maker to churn it into silky, scoopable perfection.

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There’s nothing quite like the bold, tangy-sweet burst of cassis (blackcurrant) on a sweltering summer day...

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*Sorbet stabilizer can be subbed for the same amount of gelatin (200 bloom).

Sorbet Syrup Base

Mix the sugar, dextrose and stabilizer together; set aside.
In the saucepan, bring the water temperature to 104ºF/35ºC. Add dry ingredients and mix with the immersion blender.
Cook syrup to 185ºF/85ºC, stirring constantly with the rubber spatula. Remove from the heat and add the bloomed gelatin if using it. Pass syrup through a sieve over the frozen bowl. Cool on ice bath.
Mix sorbet syrup base with the water and cassis puree.
Store in the refrigerator to mature for 4 hours at least, 24 hours max.

Churning

Turn on, and pour the chilled cassis sorbet mixture into the ice cream maker. Churn for 45 minutes.

Storing

Transfer the churned sorbet to the frozen container immediately. Press a piece of parchment paper or a piece of freezer bag directly onto the surface before sealing to prevent ice crystals. Label the container with the date for easy tracking. Freeze for 4 hours before scooping it. Store sorbet in the freezer for up to 6 months at minus 18 degrees celsius.

How To Serve Sorbet

If the sorbet is too hard (straight from the freezer), place it in the refrigerator for about 30 minutes to soften slightly for easier scooping.
Sorbets containing alcohol, like limoncello sorbet, tend to stay softer and more scoopable. Use a warmed ice cream scoop (dip it in hot water and dry quickly) for clean, smooth scoops.Served your sorbet in frozen cups. Enjoy!