Cherry Sorbet RecipeOrigin: Britain Period: Traditional |
Ingredients:
1kg fresh cherries, pitted 
Cherry Sorbet Preparation:Method:Add the cherries, water and sugar to a pan. Bring to a simmer and cook until the cherries are soft and pulpy (about 30 minutes). Take off the heat, allow to cool slightly then purée in a food processor. Pass the purée through a sieve and allow the purée to cool completely. Add the lemon juice and stir-in then pour into the bowl of an ice cream machine and churn according to the manufacturer's instructions. Alternatively, if you don't have an ice cream making machine, pour the mixture into a non-metallic freezer-proof dish then cover with a lid and place in the freezer. Freeze until the sorbet is almost firm (but still a little liquid). Cut the sorbet into chunks and place in a blender. Process until smooth then transfer the sorbet back into the dish and freeze again until almost firm. Once again chop the sorbet into pieces and process until smooth. This gets rid of all the ice crystals and makes the sorbet very smooth, which is what you want. Return to the freezer-proof dish and freeze completely. To serve, allow the sorbet to soften for 5 to 10 minutes at room temperature then spoon into dessert glasses and serve, garnished with a sprig of fresh mint. |
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