Cassis Sorbet
By: Anonymous
Published: Thursday, February 11, 2010 - 11:17am

Ingredients




500 mls water
500 grams caster sugar
125 grams frozen blackcurrants
150 mls creme de cassis
squeeze of lemon juice

Preparation

1 Make a sugar syrup by combining the water and sugar in a saucepan bringing it to the boil and simmering it for fifteen minutes. 2 Pour the syrup onto the blackcurrantsLiquidize and pass through a fine sieve making sure that all the seeds are removed. 3 Stir in the creme de cassis. 4 Just before turning in an ice cream machine add a squeeze of lemon juice. 5 This is one sorbet where I have never found it necessary to use fresh blackcurrants. In fact the frozen ones are better and available all year round. The same applies to raspberries. 6 Serves 4