Black Currant Sorbet

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Ingredients:

  • 500g black currants puree
  • 60g erythritol
  • 50g xylitol
  • 40g dextrose
  • 45g invert syrup
  • 220g water
  • 4g ice-cream/sorbet stabiliser(can be substituted with guar or xanthan gum)

Instructions:

  1. Whisk together erythritol, xylitol, dextrose and the stabiliser.
  2. In a saucepan heat puree, water and invert syrup to 40C.
  3. Whisk in the sugar mixture from step one.
  4. Continue heating, while whisking, to 85C.
  5. While hot, transfer to container and cover with saran wrap.
  6. Place in the fridge for 8-12 hours.
  7. Churn in an ice-cream maker.
  8. Place in the fridge for at least 4 hours before serving.

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