Cassis Sorbet

From the 1995 KLO dinner — France

Cassis Sorbet

  • 1-1/2 x 16 oz pkg frozen, unsweetened boysenberries or blackberries, thawed
  • 1-1/2 cups granulated sugar
  • 3/4 cup water
  • 5 Tbsp créme de cassis liqueur
  • additional créme de cassis liqueur (optional)
  • fresh mint sprigs (optional)

Puree thawed berries in a blender or processor. Strain through a fine sieve set over a bowl, pressing firmly on the solids with the back of a spoon.

Combine sugar and water in a heavy medium saucepan. Stir over medium heat until sugar dissolves. Stir sugar syrup and 5 Tbsp cassis into the berry puree. Chill berry mixture. Transfer berry mixture to ice cream maker and process according to manufacturer’s instructions. Transfer to a covered container and freeze.

Scoop sorbet into bowls. If desired, drizzle with more cassis and garnish with the mint. Makes 8 servings.

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