Sorbet à l’orange et au cassis

• 5 sweet, juicy oranges
• ½ cup (1 dL) crème or <

Peel off thin strips of the zest of one of the oranges, using a vegetable peeler, and cut into fine julienne. Simmer with the cassis and 5 tablespoons water for 15 to 20 minutes, until the peel is tender and the liquid has reduced to a light syrup. Transfer to a small bowl and refrigerate.