 | Black Currant Sorbet8 servings |
| • | 3 cups The Perfect Purée Black Currant Puree, thawed |
| • | 1 cup sugar |
| • | 2 1/2 cups water |
| • | 1/3 cup Creme de Cassis Liquor |
| • | 1 tbsp. lemon juice |
| Method: | |
| 1. | Combine the sugar and water in a stainless steel pot and bring up to a boil, remove from heat, cool. |
| 2. | Stir in the Black Currant puree, cassis liquor and lemon juice. |
| 3. | Freeze mixture in an ice cream/sorbet machine. |
| 4. | Transfer to a storage container with a lid and freeze overnight. |
| 5. | Serve. |