Come summer come sorbets. Cherries bear some wonderful childhood memories for many people, certainly for me. Living in a big city now, I do realise what a luxury organic or at least non pesticide cherries are , once every day summer normality back home as a kid. Anyway, it makes a real difference to wait for the really really dark ones and get them from a farmers market rather the supermarket. It’s a bit of an effort to open them and make sure that no little worm got its hand on it first which they do.
Ingredients (I haven’t measured the quantity the recipes will give you but it lasts for a couple of scoops – I’m sure it must be for at least 6-8 people):
- 400ml water
- Juice of 1.5 squeezed lemons
- 140g organic caster sugar
- 500g organic, dark, ripe cherries
1. Heat 1/3 of the water in a pan until it boils, remove from the heat then add in the sugar until it has completely dissolved. Then add the lemon juice. Let the sugar syrup cool (min. 30-45 min. If put in the fridge, it needs a bit less).
2. Pit the cherries (yes, as I said it is a bit tedious but make sure you catch all worms or other nasty stuff). Then put the cherries together with the remaining water in another pan or bowl and blitz to a puree. Then add the cooled syrup and blend until smooth.
3. Get your ice-cream maker machine and pour in the cherry mixture following the instructions of your machine until you have a nice frozen mixture – mine usually takes around 15-20min max.
Serve immediately and enjoy a happy summer!