Cassis Sorbet Recipe
This Cassis Sorbet looks feels and tastes great all at the same time. What else one can ask for? This Cassis Sorbet, when served as a Dessert will always bring cheer to your table. Serve this Cassis Sorbet at the table today and watch it disappear in delight!
Ingredients
2 1/4 cups water
1/2 cup sugar
1 10-ounce package frozen raspberries in quick-thaw pouch, thawed
1/3 cup cassis (black-currant-flavor liqueur)
3 tablespoons lemon juice
1/4 teaspoon salt
Directions
1. In 2-quart saucepan over medium heat, heat water and sugar to boiling; boil 5 minutes, stirring occasionally. Refrigerate sugar syrup until chilled, about 2 hours.
2. In blender at medium speed, blend raspberries, liqueur, lemon juice, and salt until smooth. Press raspberry mixture through sieve to remove seeds. Stir into cooled syrup; pour mixture into 8" by 8" baking pan. Cover pan and freeze, stirring occasionally, until firm, about 3 1/2 hours.
2. In blender at medium speed, blend raspberries, liqueur, lemon juice, and salt until smooth. Press raspberry mixture through sieve to remove seeds. Stir into cooled syrup; pour mixture into 8" by 8" baking pan. Cover pan and freeze, stirring occasionally, until firm, about 3 1/2 hours.
