Photo: Lila la Loop
Cassis sorbet – fruity, cool and irresistible
When summer is in full bloom and the air is filled with the scent of blossoming gardens and ripe berries, there's hardly anything more refreshing than a velvety blackcurrant sorbet. Its deep purple color, intense blackcurrant aroma, and delicate balance of sweetness and tartness make this sorbet a true highlight among summer desserts. It's not just a treat for the palate, but a feast for the senses – cool on the tongue, fruity on the nose, and a real eye-catcher.
This sorbet makes a statement.
Cassis, the blackcurrant, is an underrated diva among berries that used to grow everywhere along the Baldeneysee. Its intense flavor demands a delicate touch – and that's precisely what makes a good cassis sorbet: the right balance of ingredients, a little patience, and some skill in capturing the nuances. Whether as an intermezzo in a summer menu, a surprising aperitif, a fruity finale to a barbecue, or simply enjoyed on its own on the patio – this sorbet makes a statement.
From the garden to the ice cream machine
Did you know that the best currants for this Recipe do they not have to come from France or the Altes Land? In the Ruhr area, around the Baldeneysee In Essen, magnificent blackcurrant bushes still thrive in private gardens during the summer months. The combination of nutrient-rich soil, a mild microclimate, and loving care produces fruit that can easily rival its famous relatives in terms of aroma. Thus, a French classic becomes a true taste of Ruhr region summer – straight from the garden to the ice cream maker.
| Preparation time | portions | difficulty | Kitchen |
|---|---|---|---|
| 15 minutes | 4 | simply | French |
Ingredients
For the sorbet 350 g blackcurrants
100g raspberries
1 lemon
150 g icing sugar
5 cl Creme de Cassis
1 egg white
preparation
1. For the sorbet, wash and dry the fruit, discarding any damaged or damaged pieces. Halve the lemon and squeeze out the juice. Puree the fruit with the lemon juice and 100g of icing sugar, then pass the mixture through a sieve to remove the seeds. Stir in the crème de cassis. The total weight should be 500g. If necessary, top up with a little more currant juice or crème de cassis.
2. Beat the egg whites with the remaining powdered sugar until stiff peaks form and fold into the fruit puree. Pour the mixture into an ice cream maker and churn. Serve immediately or store in the freezer until ready to serve. If you don't have an ice cream maker, pour the mixture into a freezer-safe container and freeze for about 8 hours, stirring occasionally during the first few hours.
Variations
Cassis sorbet makes a quick and delicious aperitif. Simply place a scoop of cassis sorbet in a champagne coupe, martini glass, or white wine glass and top it off with sparkling wine (Champagne, Cava, Prosecco, or Sekt) or white wine or white vermouth (Noilly Prat, Martini, Cinzano). The sorbet can also be made with blueberries or blackberries.
| Recipe by: |
|---|
| Bianca Killmann |