Label
All
0
Clear all filters

Cassis sorbet

Rate this recipe

Preparation info
  • Yield: Approximately 30 ounces ,

    12

    servings
    • Difficulty

      Medium

Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Name of ingredient
16, approximately 480

Method

Commercially prepared purees commonly contain 10% sugar by weight, so adjust the amount of simple syrup accordingly.

  • Combine the ingredients, taste for sweetness (adding more simple syrup or cassis puree as needed to achieve a good balance between sweet and tart) and then pour into the bowl of an electric ice cream machine.
  • Freeze until semi-firm.
  • <

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Components

Part of


No reviews for this recipe

The licensor does not allow printing of this title