The aromatic allure of blackcurrant leaves
Whilst I had a bumper crop of blackcurrants this year, it seems not all of you have had the same. Don’t be disheartened. Blackcurrant leaves (Ribes nigrum) are often overshadowed by their more well-known berry counterparts, but they offer a distinct aroma that can be described as a blend of earthy and citrusy notes. This aroma is attributed to the presence of essential oils in the leaves, which release their fragrance when gently crushed or heated. Incorporating these leaves into your cooking can infuse your dishes with a delightful aroma that awakens the senses. So, if you’re looking for a refreshing dessert that’s a little different, then you must make this Blackcurrant Leaf and Lemon Sorbet.
All you need are five simple ingredients: blackcurrant leaves, sugar, liquid glucose, water, and lemon juice. I would recommend using the young leaves from the bush, though.
An ice cream maker does make this recipe much easier to prepare, but it is by no means essential. If you don’t have one, you just have to remember to make a few visits to the freezer every hour or so and whisk with a fork until even ice crystals have formed.
So when the sun eventually decides to make appearance, this is well worth making. Trust me, the flavour of the sorbet is incredible.
DID YOU MAKE THIS RECIPE FOR Blackcurrant leaf and lemon sorbet?
I would love to know how it turned out. Please let me know by commenting below. Or you could snap a photo and share and tag it on Instagram @nordickitchenstories.
Blackcurrant Leaf and Lemon Sorbet
Ingredients
- 2 handfuls of young blackcurrant leaves approx 30g
- 550 ml water
- 75 g liquid glucose
- 200 g caster sugar
- Juice of 3 lemons 150ml
Instructions
- Pour the water and sugar in a stainless steel saucepan. Bruise the leaves by scrunching them in your hands then place them in the saucepan. Bring slowly to the boil, stirring to dissolve the sugar.
- Simmer for 3-4 minutes, turn off the heat and allow to cool. Add the lemon juice, then strain.
- Pour the liquid into your ice cream maker and churn until you have a scoop able consistency. Pop in the freezer for 2-3 hours. Or Pour into a freezer container & freeze for 1.5 hrs then mix up with a whisk to break up and incorporate the ice crystals (which will be starting to form at the edges) before returning to the freezer. Keep mixing the sorbet once an hour for 4 hours to break up the ice crystals. Stop mixing when firm but still scoop-able.
- I guarantee you’ll love it, the flavour is incredible.
Blackcurrant Streusel Cake
Its excellent and thanks for posting