Blackcurrant Sorbet (Emmanuel Ryon)
10 July 2026
Difficulty:
🔥 180 calories per serving
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The summer season inevitably rhymes with ice creams and sorbets, and even though I make it very often, it has been a while since I offered you a new recipe here. This blackcurrant sorbet recipe comes from the book Learn the Art of Ice Cream and Sorbet by Emmanuel Ryon. For the final part, I used my ice cream maker, but you can also use a sorbet maker. If you do not use "technical" ingredients, you can omit the stabilizer and replace the glucose with sugar, but you will get a less smooth ice cream that will form crystals more quickly in the freezer.
Equipment:
I used the Borealia ice cream maker from Guy Demarle: referral code FLAVIE10 to be entered at registration for €10 off on your first order / commercial collaboration.
Ingredients:
I used the Guy Demarle ice cream stabilizer & the Guy Demarle powdered glucose: referral code FLAVIE10 to be entered at registration for €10 off on your first order / commercial collaboration.
Preparation time: 20 minutes of preparation + 5 hours minimum of resting + churning time
For about 2 liters of sorbet:
Ingredients:
470g of water
250g of sugar
130g of atomized glucose
6g of ice cream and sorbet stabilizer
800g of sweetened blackcurrant puree at 10%
200g of sweetened redcurrant puree at 10%
Note: I used 1 kg of homemade blackcurrant puree without added sugar, and only 200g of sugar instead of the 250g in the recipe.
Recipe:
Bring the water to a boil, then add the sugar, glucose, and stabilizer while mixing well. Bring the mixture to 100°C, then pour over the fruit puree and blend with an immersion blender. Cover and let cool in the refrigerator at 3-4°C, then let mature for 4 hours.
Blend again, then pour the mixture into your ice cream maker or sorbet maker before enjoying!
Equipment:
I used the Borealia ice cream maker from Guy Demarle: referral code FLAVIE10 to be entered at registration for €10 off on your first order / commercial collaboration.
Ingredients:
I used the Guy Demarle ice cream stabilizer & the Guy Demarle powdered glucose: referral code FLAVIE10 to be entered at registration for €10 off on your first order / commercial collaboration.
Preparation time: 20 minutes of preparation + 5 hours minimum of resting + churning time
For about 2 liters of sorbet:
Ingredients:
470g of water
250g of sugar
130g of atomized glucose
6g of ice cream and sorbet stabilizer
800g of sweetened blackcurrant puree at 10%
200g of sweetened redcurrant puree at 10%
Note: I used 1 kg of homemade blackcurrant puree without added sugar, and only 200g of sugar instead of the 250g in the recipe.
Recipe:
Bring the water to a boil, then add the sugar, glucose, and stabilizer while mixing well. Bring the mixture to 100°C, then pour over the fruit puree and blend with an immersion blender. Cover and let cool in the refrigerator at 3-4°C, then let mature for 4 hours.
Blend again, then pour the mixture into your ice cream maker or sorbet maker before enjoying!
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