Another sorbet recipe – this time with currants. Actually, it is the same procedure with all berry sorbets, where you blend the berries and strain them. Boil water and sugar and mix it with berries. This is frozen and mixed with whipped aquafaba just before the ice is completely frozen to make the ice more airy and less icy.
Vegan redcurrant sorbet
Equipment
- Ice cream maker
Ingredients
- 150 g chickpeas
- 9 ½ dl water
- 2 dl sugar
- 7 dl redcurrant
Instructions
- Soak the chickpeas in plenty of water for a minimum of 8 hours or overnight
- Boil chickpeas and 7 dl water at high temperature under a lid until there is only ¾ dl liquid left
- Allow the liquid to cool to room temperature (possibly in the refrigerator)
- Boil sugar and 2 dl water until the sugar is dissolved in the water. Also allow this to cool to room temperature
- Rinse the redcurrants and blend them in a blender
- Put the redcurrants in a sieve and use a spoon to squeeze the juice through the sieve
- Mix the redcurrant juice and the sugar water (not the water from the chickpeas!)
- Transfer the mixture to your ice cream maker and freeze according to the instructions for the ice cream machine
- Use an electric whisk to whip chickpea water till it is a stiff foam (it takes about 10 min)
- Pour the chickpea foam into the ice cream machine about 10 minutes before the ice cream is done
- Transfer the ice cream to am airtight box and put it in the freezer for at leased 20 min before serving to make sure that it is frozen