Morello cherry and rose sherbet

Morello cherry and rose sherbet

By
From
Turquoise
Makes
1 litre
Photographer
Lisa Cohen and William Meppem

Ingredients

Quantity Ingredient
450g morello cherries
500g caster sugar
500ml water
1 teaspoon rosewater
crushed ice, to serve

Method

  1. Put the cherries into a large, heavy-based saucepan and cover with the sugar. Leave for several hours, or overnight.
  2. Add the water to the pan and heat gently, stirring until the sugar dissolves. Bring to the boil, then lower the heat and simmer for 15 minutes. Strain the juice into another saucepan. Press the cherries with a potato masher over the pan to extract as much juice as you can, then discard the fruit. Simmer the juice gently until reduced to a thick syrup. Leave to cool in the pan, then stir in the rosewater and decant into sterilised bottles
  3. Store in a cool place for up to 12 months. After opening, use within two months. To serve, dilute the sherbet with still or sparkling water and serve with crushed ice.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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