Black Currant Sorbet

8 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
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.