Blackcurrant sorbet

Black currant, Water, Allulose, Inulin, Pectin, Table salt

Boil: 10 min. Blend with a blender: 5 min. Let it stand: 30 min. Whisk with a mixer: 3 min. Freeze: 1 h. Mix: 5 min. Freeze: 2 h. Mix: 5 min. Freeze: 2 h. Chill in the refrigerator: 5 min.

In a small saucepan, bring water (150 g) to a boil. Add allulose (60 g), inulin (15 g), pectin (6 g), and a pinch of salt.

Stir thoroughly to dissolve all the ingredients. After that, let the mixture simmer for a few minutes.

Take black currant puree (250 g) and add it to the saucepan with the hot mixture.

Using a blender, blend everything until smooth. Then, let the mixture cool to room temperature.

When the mixture has cooled, whip it a little to add an airy texture. After that, transfer the mixture to a freezing container and place it in the freezer.

Don’t forget to stir the sorbet during the freezing process. The first time you need to do this after 1 hour, and then repeat the procedure every 2-3 hours to achieve a uniform consistency.

Before serving, place the sorbet in the refrigerator for a short time to soften it slightly.