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Blackcurrant Water Ice
Sorbet au cassis
Preparation info
- Difficulty
Easy
Appears in
By Roger Vergé
Published 1979
Ingredients
250 g 8¾ oz 80 g 3
Method
- Put aside two or three handsome bunches of currants (with leaves on, if there are any).
- Remove the stalks from the rest of the currants and purée them in a liquidiser or with the finest blade of the mouli-légumes. Pass through a fine sieve, add the sugar, and beat it in well with a whisk. Transfer the mixture to the ice-cream maker and freeze. When you serve th
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