Creme de cassis sorbet
Instructions
In a small saucepan, over low heat, prepare a syrup with water, sugar and lemon juice.
Allow to cool, pour the syrup in a suitable container and put in freezer.
The container should be filled for nearly three quarters, no more because the mixture expands.
As soon as it becomes sorbet, add whipped cream and Crème de Cassis.
Stir, then put the mixture in the freezer.
Let it sit for 4 hours, then pull out and serve in individual cups.
Ingredients and dosing for 4 persons
- 200 g of sugar
- 400 g of water
- 1 lemon (juice)
- 10 cl of cream de cassis as lejay-lagoute
- 20 cl of cream whipped and sweetened