A delicious icy refreshment for hot days: juicy color and taste of fruit sorbet combined with a delicate lemon note.
Ingredients:
- Sugar – 150 g
- Blackcurrants – 400 g
- Lemon juice – 50 ml
- Lemon balm – 2 g
- Gin – 3 tbsp
Preparation:
Wash the blackcurrants and cook them with sugar, 350 ml of water, and lemon juice until they are soft. Strain through a sieve to collect the juice. Once cooled, press the blackcurrants well through the sieve.
Season the collected juice with gin to taste. Wash the lemon balm, pat dry, chop finely, and add to the juice, mixing well. Place the mixture in a shallow, metal dish and freeze for at least 6-8 hours, stirring with a fork every hour to break up the ice crystals. Before serving, let it thaw slightly and form into scoops.
Tip: You can also freeze the sorbet in an ice cream machine according to the manufacturer’s instructions.
