Blackcurrant Water Ice

Sorbet au cassis

Preparation info

    • Difficulty


Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


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


  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