Cassis Sorbet Recipes

CASSIS SORBET

Cassis Sorbet image

Provided by Shelley Wiseman

Categories Salad Ice Cream Machine Fruit Dessert Freeze/Chill Vegetarian Summer Gourmet Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1/4 cup sugar
2 tablespoons light corn syrup
3 cups black-currant nectar (preferably Looza brand; see cooks' note)
1/4 cup crème de cassis
Special Equipment
an ice cream maker

Steps:

Bring sugar, corn syrup, and 1/2 cup nectar to a boil, stirring until sugar is dissolved, then boil 1 minute. Transfer to a metal bowl and stir in crème de cassis and remaining 2 1/2 cups nectar. Set bowl in a larger bowl of ice and cold water and let mixture stand, stirring occasionally, until cold, about 10 minutes. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.

GRAPEFRUIT AND CASSIS SHERBET

Grapefruit And Cassis Sherbet image

Provided by Pierre Franey

Categories dinner, ice creams and sorbets, dessert

Time 20m

Yield Eight to 10 servings

Number Of Ingredients 4

Ingredients

3 to 4 large pink grapefruit, about 1 pound each
1 1/4 cups sugar
1/2 cup cassis
1 egg white, lightly beaten

Steps:

Carefully peel and section the grapefruit over a bowl, saving the juice. Cut away and discard all the outer white membrane and connecting membrane. To section them, run a knife between each segment. Discard any seeds. There should be about three cups of flesh and one cup of juice.
Combine the grapefruit sections and juice in a food processor or blender and blend as thoroughly as possible. There should be about three and one-third cups. Put the mixture in a mixing bowl.
Combine the sugar with two cups of water in a saucepan and bring to a boil. Cook about five minutes and cool completely. Add to the grapefruit mixture and blend. There should be about five and one-half cups. Add the cassis and chill thoroughly.
Pour the mixture into an electric or hand-cranked ice-cream freezer and freeze according to the manufacturer's instructions. When the mixture starts to freeze, add the egg white and continue freezing to the desired consistency.

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