Best Cassis Sorbet Recipes

Cassis Sorbet image

Provided by Shelley Wiseman

Yield Makes 8 servings

Number Of Ingredients 6

1/4 cup sugar
2 tablespoons light corn syrup
3 cups black-currant nectar (preferably Looza brand; see cooks' note)
1/4 cup crème de cassis
Special Equipment
an ice cream maker

Steps:

Bring sugar, corn syrup, and 1/2 cup nectar to a boil, stirring until sugar is dissolved, then boil 1 minute. Transfer to a metal bowl and stir in crème de cassis and remaining 2 1/2 cups nectar. Set bowl in a larger bowl of ice and cold water and let mixture stand, stirring occasionally, until cold, about 10 minutes. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.

Cassis Crisps image

Provided by Martha Stewart

Yield Makes about 2 1/2 dozen

Number Of Ingredients 8

2 3/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1/4 cup creme de cassis
Coarse sanding sugar, for sprinkling

Steps:

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt into a medium bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until pale and fluffy, about 4 minutes. Add eggs and creme de cassis, and mix until combined. Add flour mixture, and mix on low speed until smooth.
Divide dough in half, and wrap each half in plastic; refrigerate until cold, about 1 hour. Working with 1 half at a time, roll out dough on a lightly floured surface to 1/4 inch thick, and cut into 3-inch squares. Space 2 inches apart on baking sheets lined with parchment paper, and sprinkle with sanding sugar. Reroll scraps; repeat with remaining dough.
Bake cookies until golden brown all over, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.