Cassis, also known as black currant, has a deep, velvety, ripe-berry flavor, along with a slight sourness; this sorbet plays up those qualities. We use bottled nectar, but if you find fresh black currants, you can certainly make your own (see cooks' note, below).
Recipe information
Yield
Makes 8 servings
Ingredients
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
Need to make a substitution?
Preparation
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.