Ingredients Jump to Instructions ↓

  1. 0 3/4 cup(s) water 1 3/4 cup(s) sugar 3 tablespoon(s) lemon juice 1 1/2 tablespoon(s) creme de cassis 3 pint(s) red raspberries

Instructions Jump to Ingredients ↑

  1. Combine water and sugar in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes, then remove from the heat. Stir in the lemon juice and crème de cassis. Transfer to a medium bowl and let cool completely. Puree the raspberries in a food processor, then strain through a fine-meshed sieve into the bowl containing the sugar syrup. Chill until cold, then process in an ice cream maker according to the manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal cake pan or ice cube tray until almost solid. Break into chunks and process in a food processor.) Transfer the sorbet into a freezer container and freeze at least 1 hour.


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