This today rather uncommon flavour-combination of harmonious raspberries and sophisticatedly tart blackcurrants should not be missed by any lover of sorbets and frozen desserts!
Ingredients
200 ml (4/5 cup) raspberries
200 ml (4/5 cup) blackcurrants (or, possibly, good quality juice)
400 ml (about 1¾ cup) sugar syrup (made up of equal parts water and sugar)
about 50 ml (about ¼ cup) extra sugar
juice of 1 lemon
(optional: 2 sheets of gelatin)
Instructions
Mix the sugar syrup, using equal parts water and sugar. Whether you heat the syrup (classic method) or dissolve the sugar in cold water (quick method), I leave to you.
Leave the sheets of gelatin to soak in cold water for at least about 10 minutes.
Mix together the berries/berry juice, add the extra sugar and the lemon juice. The basic sorbet base is now ready!
If using gelatin:
Take about ½ cup of this sorbet base and heat to about 40-50° C (104-122° F) in a saucepan. Add the still dripping wet sheets of gelatin and dissolve them (should be a matter of seconds).
Mix the gelatin-infused part of the sorbet base with the rest of the base.
Churn in your ice cream machine, or still-freeze using your freezer.
Enjoy on the spot or put in a freezer-safe container, cover with plastic film and lid and store in the freezer until it is time to serve it.
Notes
Need advise on how to best still-freeze (making ice cream only using your freezer)? Check this link: http://www.icecreamnation.org/freezer-only-make/
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2014/07/sorbet-cardinale/