Sorbet Cassis – Blackcurrant Sorbet
Print recipe
| Serves | 4 to 6 |
| Prep time | 35 minutes |
| Cook time | 4 hours |
| Total time | 4 hours, 35 minutes |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Freezable, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day |
| Region | French |
| By author | Karen S Burns-Booth |
Bursting with berries, this sorbet makes a refreshing end to any meal; if serving to children, omit the cassis liqueur.
Ingredients
- 150g caster sugar
- 200ml boiling water
- 500g fresh blackcurrants (topped and tailed)
- juice of 1 lemon
optional
- 1 small glass of liqueur de crème de cassis (about 90ml)
Note
Bursting with berries, this sorbet makes a refreshing end to any meal; if serving to children, omit the cassis liqueur.
Directions
| Step 1 | Make a syrup by stirring the sugar with the boiling water until dissolved, and allow to cool for about 15 mins. |
| Step 2 | Cook the blackcurrants in the syrup for about 5 mins until the fruit is soft. Whizz them all up in a food processor, then strain into a bowl through a metal sieve, rubbing with the back of a spoon to remove the pips. Stir in the lemon juice and cool. Add the liqueur if using at this stage too. |
| Step 3 | Freeze in an ice-cream machine according to manufacturer's instructions until it becomes a thick slush, then scoop into a freezer container, I use an old ice cream container, and freeze. Or, if not using an ice cream machine, pour into a shallow freezer container and beat 3 or 4 times as it freezes. Before serving, allow to thaw and soften for about 10 mins and then scoop into bowls. |
