Here’s another recipe I tried with my new KitchenAid ice cream maker attachment. Still using a wooden spoon; wrote to KitchenAid customer service regarding the misfit and waiting to hear back. Fingers crossed!
Sour Cherry Sorbet
- 16 ounces of sour cherries (I used frozen, thawed)
- 1+1/2 cup sugar
- 1 cup water
- Juice of 1 lemon
- To make a simple syrup, boil sugar and water until all sugar is dissolved and the syrup is reduced to 2 cups (after appx. 5 minutes). Refrigerate and let cool.
- Pulse the cherries in a food processor thoroughly. Transfer the cherries into a very fine mesh sieve sitting on top of a bowl. With the help of the back of a wooden spoon, push the cherries through the sieve and extract their juices as much as possible. Add juice of a lemon. Total liquid should be approximately 2 cups.
- Add 1 cup of the simple syrup into the cherry juice, mix and refrigerate for 3 hours. I like my sorbet really concentrated and tart. If you like a more diluted texture, you can use more of the simple syrup.
- After 3 hours, take the juice from the refrigerator. Very fine pieces of sour cherry skin will gather on top of the juice. Skim that off! This step is really important as if you do not discard these nasty remains, your sorbet will be rather grainy.
- Transfer the cold juice to the container of your ice cream machine and process according to the manufacturer’s instructions. Transfer the sorbet to a shallow plastic container and freeze for a minimum of 5 hours.
görüntü, renk müthiş güzel olmuş.
If you have been making marvelous ice creams like these without the proper “tool”, I wonder what you’ll prepare when you have it fixed – oh, my!
I’m crazy about cherries and this sorbet has a beautiful, strong color – I can almost feel the tart sensation in my mouth just by looking at it!
This looks delicious. I have an ice cream maker that needs to be put into action.
Hi, just came across your blog and it looks wonderful. I will definitely try this recipe as soon as the sour cherries come into season. Do you stone the cherries before pulsing them. I imagine you have to……..the only down side to sour cherries.
Mary – Thanks for stopping by. Yes, you have to stone the cherries 🙂
I went sour cherry picking yesterday and I was browsing the web looking for ideas (up till now I’ve just been popping them into my mouth every time I open the fridge door). This looks great and if it wasn’t already late here, I’d make this right now. Can’t wait till tomorrow, thank you 🙂