CookEat Recipe
Sour Cherry Sorbet
Deep red sour cherry sorbet with whole syruped cherries and cinnamon.
Method
Steps
Step 1
Gather the ingredients: 1 kg sour cherries, divided into 150 g and 850 g before stoning; 250 g caster sugar, divided into 50 g and 200 g; 200 ml water; A small piece of cinnamon stick, about 2 cm; 2 small pinches ground cinnamon.
Step 2
Wash and sort the cherries. Remove the stones from the first 150 g, keeping the fruit as whole as possible. Cook these cherries gently with 50 g sugar and the cinnamon stick for about 10–15 minutes, until the cherries have lost their raw texture, look wrinkled and are coated in syrup. Remove the cinnamon stick, cool promptly and refrigerate the fruit and its small amount of syrup.
Step 3
Remove and discard the stones from the remaining 850 g cherries. Crush this fruit and squeeze a little at a time through a clean food-safe cloth to extract the juice. Do not crush or add any cherry stones or kernels.
Step 4
Put the squeezed fruit residue in a saucepan with the measured 200 ml water. Boil for 4–5 minutes, then squeeze through the same cleaned food-safe cloth. Combine this second extraction with the first juice; discard the exhausted pulp.
Step 5
Heat the combined juice with the ground cinnamon. Just before it boils, stir in the remaining 200 g sugar. Boil for 2 minutes and pass through a fine sieve. Cool promptly over an ice-water bath, keeping water out of the food, and refrigerate within 2 hours. Cover and chill at 4°C or colder until thoroughly cold, about 2–3 hours. Churn in an ice-cream maker according to its instructions, usually 20–30 minutes, dividing into batches if needed for the machine’s capacity.
Step 6
When well churned, gently fold the reserved cold syruped cherries through the sorbet so they are evenly distributed. Transfer to a covered freezer-safe container and freeze at −18°C for about 2–3 hours until scoopable. Serve promptly and keep the rest frozen without letting it melt. Serve in small glasses.
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