Ingredients
- 1 kg black currant puree
- 350ml stock syrup
- juice of 3 lemons
- 20mlcreme de cassis
- For the stock syrup
- 300g sugar
- 260g water
- 30mg liquid glucose
Directions
For the stock syrup
Boil everything together, stirring from time to time to prevent the glucose from settling down to the bottom. Take it off the heat and cool. It can be kept in the fridge for upto a month.
For the sorbet:
Mix everything together and stir to obtain a homogenous liquid. Churn in the ice-cream machine for 4 1/2-5 minutes or until frozen and smooth. In case you do not have the machine freeze and stirring at frequent interval(30 Minutes)until frozen
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Submitted 8/17/05.
Source:
Submitted By: Kuntal Kumar
kuntalsrivastava@rediffmail.com
Black currant sorbet