A soft luscious Cherry Sorbet without an Icecream Maker2015-07-07
- Prep Time : 5m
- Ready In : 6:00 h
Britain celebrates National Cherry on 16th July to celebrate the English Cherry. I was invited to be a part of this journey and develop a recipe for National Cherry Day.
Farmer A R Neaves sent me some fabulously sweet cherries from Kent These cherries were some of the best I’ve sampled. Really sweet.
Meanwhile, the scorching British sun was sending my otherwise cool and calm brain into a tizzy. I much prefer the cool, overcast skies, you see.
So I decided to make something refreshing and revitalizing to beat the summer heat.. something nice and cold and of course.. filled with cherries.
I came up with this stylish luscious Sorbet.
Not only is this sorbet easy to make, the best part is that the sorbet has an absolutely soft and melt in your mouth texture even without an Icecream maker. And all it needs is 3 ingredients.
Cherries, – 200 gm, stoned
Sugar- 1/2 cup
Water- 1/2 cup
Lemon juice- 1/2 lemon
1. Start by pitting the cherries. Normally ppitting/ stoning the cherries is a such a time consuming job, but my job was made easy by this fabulous Cherry pitter from OXO Good Grips
The contraption has a lever that moves through the cherry, removing the stone in just one go. Fabulously easy to use, the splash guard prevents juice from splashing all over the place and in minutes, I had stones in one bowl and pitted cherries in the other. Most importantly, mess free.
2. Heat the water in a pan and add sugar. Heat until it dissolves. Put in a pan of cold water to cool.
3. Add half of this water and 3-4 tsp of the lemon juice to the pitted cherries and puree in a blender. Put as much lemon juice as you think tastes good. If the fruits are too tart, then do not add too much lemon juice.
4. Pour the puree through a sieve into a large bowl.
5. Now you have to ensure that the mixture is the right consistency.
There is a very old trick to ensure this.. The egg test.
Put the washed and dried egg into the mixture. If it floats, the mixture is just right.
If it sinks, you need to add more juice.
Also remember to taste the mixture. It should be a little on the sweeter side as things taste less sweet when they are frozen.
6. Now pour this into a tray that has been siting in the freezer for about 12 hours. I prefer to line the tray with greaseproof paper. You’ll see soon why.
7. Freeze for 2-3 hours.
8. Remove from the tray. The greaseproof paper helps immensely here. To remove the frozen mixture, all you need to do is lift the paper. As you try to fold it, the frozen mixture simply breaks up. So much easier than scraping everything. Also, it helps if you use a flat tray to freeze your mixture rather than a bowl. Because the tray has more surface area than a bowl, the contents freeze much faster, so in say an hour you would have everything frozen solid, unlike the contents of a bowl, which would definitely take 2 1/2 to 3 hours to freeze.
The second advantage is that it also facilitates removing the mixture for blending. I can’t even begin to imagine how I would remove the frozen contents of a bowl and then blend them. Way too messy. This is really quick and easy. No spills either.
9. Pulse in a blender/ food processor till slushy and pour back into the tray again.
Notice how the texture has changed.
Spread out and this time freeze for 3-4 hours at least.
Repeat this process 2 more times, ie you should have frozen and blended at least 3 times in total for the perfect consistency. Each time you blend, you will notice that the slush gets thicker and creamier after every freeze.
After the final blending, the texture of slush, the texture looked likeso.
Now, scoop and serve!
I used my fabulous Oxo Trigger Icecream Scoop for this job. It has a trigger gun that just releases the scoops so effortlessly!
Dip, turn, press lever and release!
Truthfully, the Icecream Scoop made it effortless and the results look spectacular. A perfect professional scoop!
Thanks to Mr A R Neaves of Berry Farm, Kent for the sweetest Cherries ever.
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