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    Cherry Sorbet

    Source of Recipe

    From "The Perfect Scoop" by David Lebovitz

    Recipe Introduction

    "I'm insatiable when it comes to fresh cherries, and I eat pounds and pounds of them during their ridiculously brief season, which I'm convinced is one of nature's cruelest acts. But their characteristic flavor really becomes pronounced when warmed, so for this sorbet, I sauté them first to deepen their luxurious flavor. Be sure to start with full-flavored, very dark sweet cherries, like plump Burlat cherries or blackish red Bings."

    List of Ingredients

    ◦ 2 pounds sweet cherries
    ◦ 1 cup water
    ◦ ¾ cup plus 2 tablespoons sugar
    ◦ 1 teaspoon freshly squeezed lemon juice
    ◦ ⅛ teaspoon pure almond extract or 1 teaspoon kirsch


    Stem the cherries and remove the pits.

    In a medium, nonreactive saucepan, warm the cherries over medium heat with the water, sugar, and lemon juice until they start becoming juicy. Cook for 10 to 15 minutes, stirring occasionally, until the cherries are very soft and cooked through. Remove from the heat and let cool to room temperature.

    Purée the cherries and their liquid with the almond extract in a blender until smooth. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

    Makes about 1 quart




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