Blackcurrant Sorbet
recipe

A refreshing and fruity sorbet made with blackcurrants and white wine. Perfect for a summer dessert!
Preparation Time: 30 minutes (plus freezing time)
Serving Size: 4 servings
Ingredients:
- 2.5 dl white wine
- 0.5 dl water
- 1 dl sugar
- 5-6 dl blackcurrants
- 2 tsp vanilla sugar
- 2 egg whites
Instructions:
1. In a saucepan, combine the white wine, water, and sugar. Bring to a boil and let it simmer for about five minutes. Remove from heat and allow the mixture to cool completely.
2. In a food processor or using an immersion blender, puree the blackcurrants until smooth.
3. Mix the cooled syrup with the blackcurrant puree in a bowl. Place the mixture in the freezer for about 1-2 hours, stirring a few times during freezing to incorporate air and create a fluffy texture.
4. In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the partially frozen blackcurrant mixture. Return to the freezer.
5. Allow the sorbet to freeze for a few more hours until firm. When ready to serve, scoop the sorbet into beautiful glasses. If the sorbet is too hard, let it soften at room temperature for a few minutes before serving. Garnish with mint or lemon balm leaves if desired.
Nutritional Information (per serving):
Calories: 150
Protein: 2g
Fat: 0g
Carbohydrates: 35g
Sugars: 30g
Fiber: 2g

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