Black Currant Sorbet

Black currants having been popping up at our Farmer's Market lately and I about nearly took out my fiance when I saw them. I then proceeded to buy the Farmer out and raced home to work on this recipe. I LOVE black currant flavored anything, and to have the fresh tart fruit is an incredible treat. I've been dying to make a sorbet with black currants, but I didn't think black currant powder or Ribena would cut it. Fresh is always best and you won't regret this tart treat on a hot summer's day, especially if you add a little bubbly to it! Cheers!

Ingredients:

1 pint black currants
1 cup water
1 1/2 cups granulated sugar
1 tbsp creme de cassis

Directions:

1. In a medium saucepan on medium heat add your currants and sugar
2. Cook everything down for 10-15 minutes while mashing the currants carefully (don't want to splatter yourself, the juice won't come out of your clothes). Remove from heat and chill in freezer for 1 hour
3. Once cooled, add the currant mixture along with your water to a blender and blend until smooth
4. Strain mixture and chill in freezer for 1 hour
5. Once cooled pour into ice cream maker and freeze following manufacturer's instructions, towards the end of the freezing process add your cassis