Sour-cherry sorbet

Sour-cherry sorbet

By
From
Turquoise
Makes
600 ml
Photographer
Lisa Cohen and William Meppem

Ingredients

Quantity Ingredient
225ml water
70g liquid glucose
270g caster sugar
120g dried sour cherries
350ml blood orange juice
1 lemon, juiced

Method

  1. Combine the water, liquid glucose and 200 g of the sugar in a heavy-based saucepan and heat gently, stirring occasionally, until the sugar dissolves. When the syrup is clear, increase the heat and bring to the boil. Simmer for 5 minutes, then remove from the heat and leave to cool.
  2. Put the cherries into a heavy-based saucepan with the orange juice and remaining sugar. Heat gently until the sugar dissolves, then simmer for around 5 minutes, or until the cherries are soft. Remove from the heat and leave to cool.
  3. Add the cold syrup to the cold cherry mixture and stir in 2 tablespoons lemon juice, then blend to a smooth purée in a vitamiser. Strain through a fine sieve, then pour into an ice-cream machine and churn according to the manufacturer’s instructions. Towards the end of the churning time, taste the sorbet and add a little more lemon juice to taste if required.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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