With summer now on the calendar, cherries are alive-and-well in the produce section of your local supermarket. There in plastic bags and radiating with their fresh and vibrant hues of red are the first crops of cherries. Big orbs of succulent juiciness just waiting to be popped into your mouth and then exploding with their natural sweetness. Of course after you demolish the first pound of cherries, something else will be exploding but hey, just consider it natures way of cleansing your system!
Since cherry season is short, I like to take full advantage of the season by incorporating cherries in anything I can. Whether it be sauteing some chicken breasts with cherries, stuffing some pork chops with cherries and grilling them or the ever-so-popular homemade cherry pie (much better with fresh cherries than the glop in the cans). One thing which will always find my mouth during cherry season is the absolute refreshing pleasure of a pure cherry sorbet. Fact-of-the-matter is, nothing screams "summer" more than cherry sorbet.
At the Casa de Cuisine we firmly believe in being natural and this goes for our desserts as well. We make our cherry sorbet just as Mother Nature intended -- no straining of the cherry juice. I firmly believe in using the cherry pulp and the cherry skins. Not only does it naturally enrich the color of the sorbet (see the pictures) but it gives the sorbet a natural texture and you retain all the natural vitamins, minerals and fiber of the fruit. Yes, desserts can be healthy!
To make sugar syrup, simply combine equal amounts sugar and water into a saucepan and cook over medium heat until the sugar dissolves and the water is clear. The reason you freeze this sorbet for 2 hours before serving is due to the fact the cherries are loaded with fiber and the churning alone will not totally solidify the sorbet.
Ingredients needed to make 100% Totally Organic Cherry Sorbet (makes about 6 cups):
- 2 pounds cherries, stems removed (duh!) and pitted (double duh!)
- 1 1/2 cups sugar syrup
- 1 Tbs. lemon juice
- 1/4 tsp. salt
- Put the cherries into a food processor and puree.
- Pour the puree into a large bowl and stir in the sugar syrup, lemon juice and salt.
- Place the bowl in the refrigerator and chill 2 hours.
- Pour the mixture into your ice cream machine and let churn 20 minutes.
- Spoon the mixture into a freezer-proof container and let freeze 2 hours before serving.
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