Red Currant Bakery

0 *Check the instructions for your ice cream maker and make sure to freeze any elements that need to be frozen the day before making this ice cream!
Simple Syrup
2 In a medium pot, add in the sugar and water. Place over medium heat and bring to a simmer. Stir occasionally cooking until all of the sugar has dissolved and mixture is clear.
3 Turn off the heat and set aside while you prep the fruit purée.
Black Currant Raspberry Purée
5 Rinse and remove any stems from the black currants. Add the currants and raspberries into a blender. Blend until smooth.
6 *If you don't want any fruit chunks, strain the mixture into a large mixing bowl. Or simply pour the blended mixture into the large mixing bowl. I find the little bits of fruit add to the sorbet but totally up to you.
7 Carefully pour the simple syrup into the purée and whisk to combine.
8 Leave the mixture to cool to room temperature. Then transfer to the fridge for at least 6 hours before churning.
Churning and Freezing
10 Set up your ice cream maker according to the instructions.
11 Turn the ice cream machine on and pour in the chilled sorbet base. Leave the machine running until it looks like soft serve. This can take up to 20-25 minutes depending on the machine.
12 While the sorbet is churning, line a loaf pan with plastic wrap or parchment paper. Or if using a reusable ice cream pint container there's no need to do anything.
13 Once the sorbet is churned and ready, stop the machine and pour the sorbet into your container.
14 Cover with a lit or a layer of parchment paper.
15 Store in the freezer and take out as needed. Allow it to sit for 5-10 minutes at room temperature before scooping.