Blackcurrant sorbet with cassis

Sorbet au cassis

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      35 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

The delicacy of sorbet packed with tart, strong-flavoured fruit is fantastic on a screamingly hot summer’s day.


  • 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