July 4th, 2014

Blackcurrant, Natural Yoghurt and Brown Sugar Meringue Sorbet

Simplistic and simple but utterly delicious! This is my description for possibly one of the simplest recipes posted on this site so far.

I love the wonderful blackcurrants delivered from High House farm and it’s my mission to create as many wonderful recipes with it. I call this a sorbet and not ice cream as it does not contain any eggs nor cream. The brown sugar meringue recipe feature on one of my other delicious recipes so a bit of cross referencing is needed.

I recommend full fat yoghurt as low fat yoghurt can be fairly unstable, the glucose helps the sorbet to stay scoop-able and not to freeze too hard.

This sorbet is sophisticated enough so that it could be served as an dish by itself and does not require any further items added.

  • 275g caster sugar
  • 275ml water
  • 75g liquid glucose
  • 50ml lemon juice
  • 400ml natural full fat yoghurt
  • 100g blackcurrants
  • 50g brown sugar meringues, lightly crushed

In a small saucepan bring the sugar, glucose and water to a gentle simmer over medium heat and simmer for 2 minutes, remove the syrup from the heat and add the lemon juice and leave to cool for 20 minutes.

Stir in the yoghurt and chill in the fridge for 1 hour.

Pour the mixture into an ice-cream maker and churn until frozen (following the manufacturer’s instructions for your particular model).

Alternatively, pour the mixture into a shallow, freezer proof container, cover with a lid and freeze until firm, whisking the mixture 3 or 4 times during freezing (every hour or so) to break down the ice crystals and ensure an even-textured result.

Once churned/ semi frozen scoop the sorbet into a chilled container ready for the freezer, stir in the blackcurrants and crushed meringues.

Place in the freezer for 2 hours before using.

Keep the ice cream frozen until needed.

Allow the sorbet to soften slightly at room temperature or in the fridge before serving.

Any leftover ice cream will keep in an airtight, freezer proof container in the freezer for up to 1 week.

Makes approximately 1L sorbet

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