Sweet Cherry Sorbet
How perfectly fitting to celebrate our beautiful BC Cherries with this luscious recipe from Patricia Well’s new book, “Vegetable Harvest”.
A triumph and tribute to our farmers who toil to bring the best of the land to our table.
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6 Cups Fresh Sweet Cherries
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1-½ Cups Dry White Wine
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1 Cup Sugar
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2 tbsp Kirsch or Cherry Equ De Vie
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2 tbsp Freshly Squeezed Lemon Juice
Method:
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Rinse, stem and pit the cherries, reserve the pits.
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In a large saucepan, combine the wine, sugar and cherry pits over high heat. Boil, uncovered, stirring frequently, until syrupy, about 4 minutes. Strain the liquid through a fine mesh sieve, discarding the pits.
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Return the liquid to the pan, Add the cherries and return to a boil. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the cherries are very soft, about 15 minutes more.
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Remove the saucepan from the heat and stir in the kirsch and lemon juice.
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In a food processor or blender, puree the mixture. As a precaution, strain through a coarse sieve to catch any cherry pits that may have been forgotten.
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Cover and refrigerate until thoroughly chilled.
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Transfer to an ice cream maker and freeze according to the manufacturer’s instructions. The sorbet should be served as soon as it is made.
12 servings
Copyright Patricia Wells published by Harper Collins 2007
