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Cool, vibrant, and perfectly balanced — this Redcurrant Sorbet captures the taste of a Swiss summer in every spoonful. A smooth, chef-quality dessert made simple with the Ninja Creami. 🇨🇭🍒 🧾 Ingredients Redcurrants – 250 g (fresh, stemmed) Water – 100 ml Sugar – 100 g Honey or glucose syrup – 1 tbsp (20 g) Lemon juice – 1 tbsp (15 ml) Pinch of salt Yield: ~470 ml (1 Creami pint) Prep time: 15 min + freezing overnight 👩🍳 Instructions: Prepare the redcurrant purée In a small saucepan, combine: 250 g redcurrants 100 ml water 100 g sugar 👩🍳 Step-by-Step Method 1️⃣ Simmer the berries Add redcurrants, water, and sugar to a saucepan. Cook gently for 5–6 minutes until berries burst and sugar dissolves. 2️⃣ Strain for smooth texture Pass through a fine sieve to remove skins and seeds. This gives a bright red, silky purée. 3️⃣ Balance the flavour Stir in honey (or glucose syrup), lemon juice, and a pinch of salt. Let the mixture cool completely. 4️⃣ Fill and freeze Pour into Ninja Creami container (up to the MAX FILL line). Freeze at least 24 hours until solid. 5️⃣ Spin in Ninja Creami Select Sorbet Mode. If crumbly after first spin, add 1–2 tbsp cold water and press RE-SPIN for perfect creaminess. 6️⃣ Serve immediately Scoop and garnish with fresh redcurrants or mint leaves. 💡 Chef’s Tips For smoother texture: replace 1 tbsp water with glucose syrup or light corn syrup. Want it sweeter? Add up to 120 g sugar total. Chill the mixture before freezing for a finer ice crystal structure. Store in freezer and RE-SPIN before serving again for best texture. Excellent served with almond tuile, lemon shortbread, or vanilla foam. 👉 Try this recipe and let me know in the comments how you liked it! If you enjoy this video, don’t forget to LIKE 👍, SHARE 📲, and SUBSCRIBE 🔔 for more delicious recipes from Meals of Foodies! 📢 Subscribe here: / mealsoffoodies 📢 Facebook - / meals.foodies 📢 Instagram - / meals_foodies 📢 Twitter - / foodies_meals 📢 LinkedIn - / meals-of-foodies #RedcurrantSorbet #NinjaCreami #SwissDessert #MealsOfFoodies #HomemadeSorbet #SummerDessert #CoopSwitzerland #cheftips