Black Currant Sorbet

Preparation Time: 300 minutes
Cooking Time: 22 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 6

Cool down on hot summer days with a refreshing black currant sorbet.

Place a small pot on the stove and pour in 300 ml of water, then add sugar. Heat gently until the sugar dissolves. Wait for it to boil, then cook the syrup for about 10 more minutes. Remove the pot from the heat and let the syrup cool.
Meanwhile, place another pot on the stove and add black currants and 30 ml of water. Cook over low heat for about 7 minutes until the currants soften and burst. Press the currants and lemon juice through a fine sieve and mix with the syrup.
Pour the mixture into a freezer-safe container and place it in the freezer for two hours. Once frozen, transfer the mixture to a larger bowl and whisk it to break up any large ice crystals.
Using an electric mixer, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the currant mixture. Pour the mixture back into the freezer-safe container and return it to the freezer until the sorbet is completely firm.
Half an hour before serving, transfer the container to the refrigerator. Thoroughly wash and pluck the mint leaves. Scoop the sorbet into balls and serve in bowls or glasses. Garnish with fresh mint leaves and serve to your guests.

The sorbet can be served in bowls with fresh currants. Instead of mint, you can use lemon balm for decoration.