Black currant sorbet

Ingredients

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

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