Cassis Sorbet

Cassis Sorbet

1 1/2  16 ounce packages frozen, unsweetened boysenberries or blackberries,
thawed
1 1/2 cups granulated sugar
3/4 cup water
5 Tbsp crime de cassis liqueur
Additional creme de cassis liqueur (optional)
Fresh mint sprigs (optional)

Puree thawed berries in a blender or processor. Strain through a fine sieve set
over a bowl, pressing firmly on the solids with the back of a spoon. Combine
sugar and water in a heavy medium saucepan. Stir over medium heat until sugar
dissolves. Stir sugar syrup and 5 TBS. cassis into the berry puree. Chill berry
mixture.  Transfer berry mixture to ice cream maker and process according to
manufacturer's instructions. Transfer to a covered container and freeze. Scoop
sorbet into bowls. If desired, drizzle with more cassis and garnish with the
mint.  8 servings.

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