Even after our short time together you are probably noticing I’m something of a meat and potatoes and more meat guy. It’s true, and I’m not apologetic about it in the least. However, I do sometimes get the craving for some fresh fruit (not so much vegetables though), and that’s what brought about this cherry sorbet recipe.
This is a naturally sweet and icy treat that even my daughter liked, and if she liked it you’ll love it. Really, I’ve never met such a picky eater in my life. Getting her to try it was a chore, but once she had her first small tongue tip taste (she seriously touches just the very tip of her tongue to new foods- usually after sniffing it first if you can believe), she was hooked. Make this and you’ll be hooked to and counting down the days until cherry season rolls around again. Though to be honest there are pretty good frozen cherries available that will work just as well I imagine. And it’s a great palate cleanser after something garlicky like shrimp scampi or something spicy like laab moo, or just for the heck of it.
- 2 lbs cherries (fresh or frozen. If fresh pit the cherries. If frozen don't thaw)
- 1 cup water
- ⅔ cup caster or superfine sugar
- 1 tsp fresh lemon juice
- If you are using fresh cherries start by stemming the cherries and removing the pits.
- Place a medium saucepan over medium heat and combine the cherries with water, caster sugar, and lemon juice.
- Cook on medium heat until the cherries become very soft, about 15 minutes.
- Remove the mixture from the heat and let it cool to room temperature, then place in the refrigerator until chilled.
- Remove the chilled cherry mixture from the refrigerator and place in a blender to puree. Make sure to blend until the mixture is liquidized.
- Put the mixture through a fine sieve, using a spoon to push as much liquid as possible from the pulp; there's awesome flavor there folks.
- Put the strained mixture into your ice cream maker and freeze according to the machine instructions.
- If you don't have an ice cream maker (I don't), there's no need to fret. You can still have fresh cherry sorbet.
- Place the mixture in a 9x6 or similar baking pan and place in the freezer. Go back and scape the mixture every 30-40 minutes, pushing everything together and breaking up any large chunks. A fork works great for this.
- Once the sorbet has your desired consistency you can scape it all into a tupperware container or similar and store in the freezer. It should freeze for a few hours before being eaten as this will allow it to harden somewhat.
If you prefer sherbert instead of sorbet that’s easy enough too, but you will need an ice cream maker. Simply substitute 1 1/2 cups of milk plus 1 tablespoon heavy cream for the water, and add it after pureeing the cherry mixture.
If I can ever figure out what the heck happened to our ice cream maker I’ll treat you to plenty of sherbert and ice cream recipes. In the meantime enjoy this for as long as the fresh cherries are in season. For us this is sadly coming to an end, but there’s always plenty of fresh tropical fruits to be had here in Thailand, so don’t feel the need to cry for me.