Black currant sorbet


  • 30mg liquid glucose
  • 260g water
  • For the stock syrup
  • 20mlcreme de cassis
  • juice of 3 lemons
  • 300g sugar
  • 350ml stock syrup
  • + 1 more ingredients
    • 1 kg black currant puree

For the stock syrupBoil everything together, stirring from time to time to prevent the glucose from settling down to the bottom. Take it off the heat and cool. It can be kept in the fridge for upto a month.For the sorbet:Mix everything together and stir to obtain a homogenous liquid. Churn in the...

View full recipe at SpringPad


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