Cassis (black current) Sorbet

By corlear

Le Sorbet au Cassis

The ‘black of Burgundy’, small dark shiny berries, are particularly tasty in cassis desserts and sweets.

Preparation: 25 minutes
Cooling: about 2 hours

If you have an ice cream maker, you will be successful. Try not to use ice cube trays as they are too shallow.

Ingredients

• 250 g granulated sugar
• 40 cl fresh black current juice
• 1 lemon
• 2 egg whites
• 2 Tsp powdered sugar
• 3 Tsp very fresh black current berries (not too big)

Details

Servings 6

Preparation

Step 1

1. Pour the granulated sugar in a saucepan and add 40c1 water. Heat, stir until sugar is melted, bring to boil. Boil down for 5 minutes. Neatly scoop away the froth that appears on the top of syrup.

2. Press the juice of the lemon and strain to take away the seeds. Add to the syrup the lemon juice, and the black current juice. Bring back to boil, pour the content through a sieve and let cool.

3. Pour the mixture in a freezer container and freeze for 1 hour. During this time, wash the berries and dry them. Also beat the egg whites until firm.

4. Pour the almost frozen sorbet in a chilled earthenware bowl. Fold in the egg whites, powdered sugar and berries. Mix well rapidly.

5. Pour the mixture back in the freezer container and place into freezer to harden.

If you have an ice cream maker, you will be successful. Try not to use ice cube trays as they are too shallow.