17 January 2012

Cherry Sorbet

dairy free egg free nut free vegan gluten free
Makes 7 cups
1/2 cup raw sugar
1/2 cup water
1.4kg pitted cherries, fresh or frozen
1/4 cup lemon juice

Bring sugar and water to a boil over medium heat in a saucepan. Reduce heat to medium and cook until sugar is dissolved and texture is syrupy. It should reduce to about 2/3 cup of syrup. Transfer to a bowl and cool.
Blend the cherries in a food processor until finely pureed. Stir in lemon juice and cooled syrup. Cover and chill for a couple of hours.
Turn on the icecream maker and pour the mixture into the freezer bowl and let churn for approximately 25 minutes. Transfer the sorbet to an airtight container and place in freezer for a couple of hours to set a little firmer if desired. Remove from freezer for 5-10 minutes before serving.

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