Cassis Sorbet


  • Special equipment: an ice cream maker
  • ¼ cup crème de cassis
  • 3 cups black-currant nectar (preferably Looza brand; see cooks' note)
  • 2 tablespoons light corn syrup
  • ¼ cup sugar

1. 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, unti...

View full recipe at SpringPad


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