Blackcurrant sorbet with cassis

• 175 g (6 oz) caster sugar
• 175 ml (6

Gently heat the caster sugar with the water in a pan. When the sugar has dissolved, increase the heat and boil the mixture for 2 minutes.

Place the blackcurrants in a blender and whizz to a purée. Add the prepared syrup, lemon juice and crème de cassis to the blackcurrant purée and whizz again.

If you have an ice cream-making machine, transfer the mixture into it and follow the