Ingredients

• 1/4 cup sugar
• 2 tablespoons light corn syrup
• 3 cups black-currant nectar (preferably Looza brand; see cooks' note)
• 1/4 cup crème de cassis
• Special equipment: an ice cream maker

Browse by ingredient

Instructions

1. Bring sugar, corn syrup, and 1/2 cup nectar to a boil, stirring until sugar is dissolved, then boil 1 minute. Transfer to a metal bowl and stir in crème de cassis and remaining 2 1/2 cups nectar. Set bowl in a larger bowl of ice and cold water and let mixture stand, stirring occasionally, until cold, about 10 minutes. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.