Instructions: Make a sugar syrup by combining the water and sugar in a saucepan bringing it to the boil and simmering it for fifteen minutes.

Pour the syrup onto the blackcurrants
Liquidize and pass through a fine sieve making sure that all the seeds are removed.

Stir in the creme de cassis.

Just before turning in an ice cream machine add a squeeze of lemon juice.

This is one sorbet where I have never found it necessary to use fresh blackcurrants. In fact the frozen ones are better and available all year round. The same applies to raspberries.

Serves 4

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