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Print this Recipe    Cassis Sorbet

Cassis Sorbet

24 ounces (1.5 pkgs) frozen, unsweetened boysenberries or blackberries, thawed
1 1/2 cups granulated sugar
3/4 cup water
5 Tbsp crime de cassis liqueur
Additional creme de cassis liqueur (optional)
Fresh mint sprigs (optional)

Puree thawed berries in a blender or processor. Strain through a
fine sieve set over a bowl, pressing firmly on the solids with the
back of a spoon. Combine sugar and water in a heavy medium saucepan.
Stir over medium heat until sugar dissolves. Stir sugar syrup and
5 TBS. cassis into the berry puree. Chill berry mixture. Transfer
berry mixture to ice cream maker and process according to manufacturer's
instructions. Transfer to a covered container and freeze. Scoop
sorbet into bowls. If desired, drizzle with more cassis and garnish
with the mint. 8 servings.

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