Cassis Sorbet

Cassis Sorbet

  • Prep: 6 hr 15 min
  • Cook Time: 10 min
  • Total: 6 hr 25 min
  • Serving: 6

Cassis Sorbet can be made up to a month ahead and stored in the freezer.


  • 2 1/4 cups water
  • 1/2 cup sugar
  • 1, 10 ounce package frozen raspberries in quick thaw pouch, thawed
  • 1/3 cup black currant or black raspberry liqueur
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt


  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.
  3. Stir raspberry mixture into cooled sugar syrup until mixed; pour mixture into an 8 inch square baking pan. Cover pan with foil or plastic wrap and freeze until firm, about 3 1/2 hours, stirring occasionally.
  4. Let sorbet stand at room temperature 10 minutes to soften slightly. Spoon sorbet into small glasses.

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