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SEARCH RECIPES: LOCATION: Recipes >> Desserts Frozen >> Black Currant Sorbet    Black Currant Sorbet Sorbet au Cassis (Black Currant Sherbet) 1 quart fresh black currants, or frozen or canned (1 l.) juice of 3 lemons 1 cup + 2 Tbsp. sugar (225 g.) 3/4 cup water (1.8 dl.) Creme de cassis (optional) Puree black currants and combine with lemon juice, sugar, and water. Freeze according to instructions until smooth, firm, and frozen. If desired, pour 1 Tbsp. creme de cassis over each serving. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: Ease of Prep: Appearance: Write an ON-LINE REVIEW and share your thoughts with others. 24 of 25 people found the following review helpful: Taste: Ease of Prep: Appearance: Black Gold from my Garden, June 26, 2004 - 09:24 PM Reviewer: christina from Seattle, Washington This year for the first time, my black currant bushes had produced enough ripe berries for me to make outstandingly flavorful,rich, yet-black currant recipes. Last year the finches and sparrow devoured the berries, still in the green state. The sorbet is easy to make, quite unusual and ever so tasty. We also tried black currant syrup it over mango sorbet - not only a gorgeous color contrast, but the flavors seem to marry each other quite nicely. Sprinkled with a few fresh rasperries the boirds did not get, and topped with a rolled chocolate wafer cookie, this dessert in the Waterford goblet looked like "New York 5th Avenue." Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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