Step 1: Gather all the required ingredients and weigh them carefully.

Step 2: Take a large bowl and add the black currant puree, atomised glucose, stabilizer inverted sugar, and saccharose. Stir well to ensure that all the ingredients are thoroughly mixed.

Step 3: Gradually add the pure water to the cassis mixture. Continue stirring while adding the water to achieve a smooth consistency.

Step 4: Once all the ingredients are well combined, cover the bowl with plastic wrap and place it in the refrigerator. Allow the mixture to cool for at least 2 hours.

Step 5: Remove the bowl from the refrigerator and check the consistency of the mixture. It should have become cold and thick.

Step 6: Pour the chilled cassis mixture into an ice cream maker according to the manufacturer’s instructions. Let the ice cream maker run until the mixture reaches the consistency of sorbet (typically takes around 20-30 minutes).

Step 7: If you don’t have an ice cream maker, you can pour the cassis mixture into a freezer-safe container and stir it with a fork every 30 minutes for 2-3 hours. This helps in freezing the mixture and prevents the formation of ice crystals.

Step 8: Once the sorbet reaches the desired consistency, scoop it into an airtight freezer container. Place the container in the freezer and let the sorbet freeze for at least 4 hours, or preferably overnight.

Step 9: Serve the cassis sorbet in chilled bowls or cones and enjoy!