CASSIS SORBET

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Cassis Sorbet image

Provided by Shelley Wiseman

Categories     Salad     Ice Cream Machine     Fruit     Dessert     Freeze/Chill     Vegetarian     Summer     Gourmet     Fat Free     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

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.

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