Blackcurrant, Natural Yoghurt and Brown Sugar Meringue Sorbet
Portion/Yield:Makes approximately 1 litre sorbet
So simple yet so utterly delicious too! This is possibly one of the simplest recipes I have posted on this website so far.
I love the wonderful blackcurrants we get delivered from High House Farm and it’s my mission to create as many wonderful recipes with them. I call this a sorbet and not an ice cream as it does not contain any eggs or cream. The brown sugar meringue recipe features in one of my other delicious recipes, so a bit of cross-referencing is needed.
I recommend full-fat yoghurt for this recipe as low-fat yoghurt can be fairly unstable. The liquid glucose helps the sorbet to stay scoop-able and prevents it from freezing too hard.
Ingredients & Method
- 275g caster sugar
- 75g liquid glucose
- 275ml cold water
- 50ml lemon juice
- 400ml full-fat natural yoghurt
- 100g (prepared weight) fresh blackcurrants, topped and tailed
- 50g Brown Sugar Meringues (see link above), lightly crushed
Put the sugar, liquid glucose and water into a small saucepan and bring to a gentle simmer over a medium heat, then simmer for 2 minutes. Remove from the heat, add the lemon juice, then pour into a bowl and leave to cool for 20 minutes. Stir in the yoghurt until combined, then 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 semi-frozen, whisking the mixture several times during freezing (every hour or so) to break down the ice crystals and ensure an even-textured result.
Once the sorbet is churned/semi-frozen, if you are using an ice-cream maker, transfer it to a chilled freezer proof container. Stir the blackcurrants and crushed meringues into the sorbet until combined. Cover and freeze for about 2 hours or until frozen before serving.
Allow the sorbet to soften slightly at room temperature or in the fridge before serving. Any leftover sorbet will keep in an airtight container in the freezer for up to 1 week.