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Sour Cherry Sorbet |
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IngredientsServes 4
450g sour cherries
115g sugar (or to taste is using sweet sour cherries)
285ml water
1-2 tablespoons Kirsch (or other alcohol such as Calvados or Cointreau)
Method
Wash and stalk the cherries, then stone them over a non-corrosive saucepan so that you can catch their juice as you cut them in half and extract the stones. You can use a cherry stoner if you happen to have one. Discard the stones. Add the sugar and water. Simmer gently, stirring occasionally, for 30 minutes or until the cherries are soft and cooked. Remove from the heat and leave to cool.
Puree then mix in the Kirsch or chosen alcohol. Chill and set up your ice cream maker. Churn until frozen then transfer to a container and store in the freezer.
If you do not have an ice cream maker, tip the pureed cherries into a shallow container with a lid. Place in the freezer and check after an hour. As soon as the edges begin to freeze, mash the ice crystals back into the mixture using a fork. Keep repeating this process, until you have a smooth-textured sorbet. You will have to check the mixture every 40 and then 30 minutes as the sorbet becomes increasingly frozen.
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