Cassis Sorbet

Stir currant juice with juice of one lemon and cassis, pour into ice cube tray and freeze for at least 5 hours.

Crush the ice cubes (using the beater blade of a compact food processor, blender or hand mixer) and pour the sorbet into champagne glasses on the spot. Garnish each glass with a red currant.

Bochum : : Notes (**) : : :

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