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Sorbet Au Cassis (black Currant Sherbet)

Yield: 6 Servings

Ingredients and directions for this recipe

1 qt Fresh black currants; or
-frozen or canned
3 Lemons; juice of
1 c Plus
2 tb Sugar
3/4 c Water
Creme de cassis (optional)

From: "Erik. A Speckman" especkma@reed.edu

Date: Thu, 22 Jul 1993 21:43:11 -0700 (PDT)

from _Left Bank Cookbook_ 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.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,

See also:
Previous recipe Sorbet Au Cabernet
Next recipe Sorbet Au Champagne (champagne Sherbet)

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Basic Bread And Rolls
Cranberry Orange Relish