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Cassis Sorbet

Western.Chefs's picture
Ingredients
  Water 2 1⁄4 Cup (36 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Frozen raspberries 10 Ounce, frozen (In Quick-Thaw Pouch, 1 Package)
  Cassis 1⁄3 Cup (5.33 tbs) (Black Currant Flavor Liqueur)
  Lemon juice 3 Tablespoon
  Salt 1⁄4 Teaspoon
Directions

1. In 2-quart saucepan over medium heat, heat water and sugar to boiling; boil 5 minutes, stirring occasionally. Refrigerate sugar syrup until chilled, about 2 hours.
2. In blender at medium speed, blend raspberries, liqueur, lemon juice, and salt until smooth. Press raspberry mixture through sieve to remove seeds. Stir into cooled syrup; pour mixture into 8" by 8" baking pan. Cover pan and freeze, stirring occasionally, until firm, about 3 1/2 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling

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