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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.


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35 of 39 people found the following review helpful:
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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."

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