Blackcurrant and Kefir Sorbet
Cooking time: 1 h 30 minutes
Difficulty: Medium recipe
Recipe yield: 1 kg
Recipe author: Kashewar
Blackcurrant and kefir sorbet – a recipe for cooking a dessert from black currant, kefir, egg white and sugar. Sorbet can be cooked from any fruit and fruit juice with sugar syrup or sugar, whipped with egg white and kefir. Fruits are best taken lightly frozen so that the sorbet immediately becomes dense. Also, for density, sugar can be replaced with powdered sugar. Sorbet can be served as an independent dish (dessert), or you can put it in a mixer, add milk, whip and you get a wonderful cocktail.
Blackcurrant and kefir sorbet ingredients
Blackcurrant and kefir sorbet recipe
The blackcurrant and kefir sorbet recipe is very simple and easy to cook. Sort out the currants, wash and place in the freezer for freezing. If there is frozen blackcurrant, it is also good, you can use it too. Transfer the frozen currants to a blender and grind to a state of puree with powdered sugar and kefir.
In a separate bowl, beat the whites into a fluffy white foam.
Mix currant puree, kefir and powdered sugar with whipped egg whites and mix gently.
Transfer the prepared sorbet to a container, in which it will be easy to beat and place in the freezer. Every 30 minutes, remove the sorbet from the freezer and beat with a mixer. Beat the sorbet 3-4 times.
Ready blackcurrant sorbet put into a glass or other dish using a spoon, you can decorate with leaves mint, can be sprinkled with flakes on top. Or you can make a sorbet and milk cocktail by transferring everything to a blender and whipping.
