Blackcurrant scrambet is an amazing dessert that will perfectly refresh you in the hot summer and remind you of the warm days of a frosty winter. Let's find out with you how to cook it and please the guests, regardless of the weather outside your house.
Sherbet of black currant and cherry
Ingredients:
- black currant - 250 g;
- granulated sugar - 3 tbsp. spoons;
- cherry - 150 g.
Preparation
Berries are washed, we remove stems, bones and with the help of a blender we turn into mashed potatoes. Then we rub it through a sieve, pour sugar and remove the finished mashed potatoes in the freezer. After 3 hours we spread the sherbet from the currant on the kremanki, and from the remaining oilcake you can cook a tasty and healthy mors.
Sherbet of black currant and kiwi
Ingredients:
- granulated sugar - 250 g;
- water 100 ml;
- black currant - 300 g;
- kiwi fruit - 2 pcs .;
- liquor - 2 tbsp. spoons;
- red table wine - 125 ml;
- champagne - 125 ml;
- white rum - 1 tbsp. a spoon;
- egg white - 2 pcs.
Preparation
We heat the water in a saucepan with sugar, boil for about 5 minutes, and then cool it. Currants are washed, dried, we put a few berries to decorate, and the others are cleared of twigs and kneaded. Kiwi is cleaned, cut into slices and kneaded too. Then in each purée we introduce half the sugar syrup. Then we pour liquor and red wine into the currant's mass, and champagne and rum in kiwi. The resulting mixture is transferred into metal bowls, closed and frozen in the freezer. Whisk egg whites until peaks are formed and gently enter into the mashed potatoes. We freeze for another hour, and then we separate the red and green balls of sherbet with a portioned spoon, put them into vases and decorate them with berries.
Recipe for black currant sherbet
Ingredients:
- black currant - 400 g;
- sugar - 200 g;
- water boiled - 2 tbsp. spoons;
- yoghurt - 500 ml;
- extract of vanilla - 1 tbsp. a spoon;
- creamy liquor - 1 tbsp. a spoon.
Preparation
In the saucepan we put frozen currant, pour sugar, pour boiled water and put on medium fire. Constantly stirring, bring the mass to a boil and boil for 15 minutes. Then the berry is cooled to room temperature, put into a blender and whisked thoroughly until the state of mashed potatoes. Pure currants filter through a sieve, transfer berry puree to a bowl, add yogurt, vanilla extract and pour in liquor. Mix everything with a silicone spatula, pour the mass into the ice cream maker, stir for about 30 minutes until a firm consistency, remove it for a while in the freezer, and then serve the dessert on the table, decorating with fresh berries.