Boil the water with the sugar until the sugar has completely dissolved. Then add the berries and bring to the boil once. Puree with the hand blender. Then pass through a fine sieve and stir in the soaked gelatin. Let cool, add creme de cassis and freeze in an ice cream maker.
Or put in a bowl, place in the freezer and stir about every 20 minutes until the mixture is frozen.
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