Blackcurrant Water Ice

Sorbet au cassis

Preparation info

    • Difficulty

      Easy

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • 250 g ( oz) fresh blackcurrants
  • 80 g (3

Method

  1. Put aside two or three handsome bunches of currants (with leaves on, if there are any).
  2. 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