6 cups ripe blackberries 1/2 cup granulated sugar juice of 2 lemons 3/4 cup Creme de Cassis (black currant liqueur)
Combine all ingredients in a heavy saucepan and set over medium heat. Cook, stirring frequently, for 20 minutes, or until all berries have burst.
2. Cool mixture slightly and force through a sieve or through the fine disc of a food mill. Cool the resulting puree completely.
3. Pour cooled mixture into a shallow metal pan (a cake tin is ideal), and set it in your freezer.
4. When the mixture is about half frozen, in 2 to 3 hours, remove the pan from the freezer, scrape the blackberry ice out of the pan into a bowl, and beat with a wire whisk until soft and icy parts are completely mixed. Return the ice to the pan, set it back in the freezer, and freeze completely.
5. The ice will be very solid. To serve, temper in refrigerator for 15 to 30 minutes before attempting to dish up.
Combine all ingredients in a heavy saucepan and set over medium heat. Cook, stirring frequently, for 20 minutes, or until all berries have burst.
2. Cool mixture slightly and force through a sieve or through the fine disc of a food mill. Cool the resulting puree completely.
3. Pour cooled mixture into a shallow metal pan (a cake tin is ideal), and set it in your freezer.
4. When the mixture is about half frozen, in 2 to 3 hours, remove the pan from the freezer, scrape the blackberry ice out of the pan into a bowl, and beat with a wire whisk until soft and icy parts are completely mixed. Return the ice to the pan, set it back in the freezer, and freeze completely.
5. The ice will be very solid. To serve, temper in refrigerator for 15 to 30 minutes before attempting to dish up.
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