Wednesday, February 09, 2011

January 30 - February 5, 2011: Cherry sorbet

Though three years have passed, I didn't forget Lucy's comment about David Lebovitz's cherry sorbet.  And finally I've made it happen this summer.  It's one of David's less fussy recipes (a feature I'm sure appealed to Lucy); the ingredients are just cooked down for a quarter hour, pureed in a blender than cooled and churned.

I skipped the almond extract/kirsch element of the original recipe, since I hate one and lack the other.  And I added my staple icecream-making step of straining the mixture for guaranteed smoothness.  Regardless, I imagine that my sorbet shared the same key element as David and Lucy's batches - a pure, intense cherry flavour.

Since the cherries I used were dark, over-ripe and very sweet the taste here was admittedly a little flat.  I bet other cherry (and berry) varieties would show more moxie.  A bit more lemon juice or some liquor would no doubt do the trick too.  It's certainly a base worth tinkering with - not too fiddly, it churns to a beautiful light texture, and allows plenty of space for the feature fruit to shine.

Cherry sorbet
(adapted slightly from a recipe in David Lebovitz's The Perfect Scoop)

~500g cherries
1/2 cup water
scant 1/2 cup castor sugar
squeeze of lemon juice

Remove the stems and pits from the cherries; you can be messy about it since they'll be pureed eventually. Place all of the ingredients in a small-medium saucepan over moderate heat. Stir them occasionally as they cook for 10-15 minutes and take them off the heat when the cherries are soft all the way through.

Bring the mixture to room temperature, then puree it in a blender or food processor. Strain the mixture then chill it thoroughly in the fridge.

Churn the mixture in an icecream maker according to the manufacturer's instructions.


  1. Dear Cindy, I would like to eat this. Please have another icecream party so I can put this in my mouth. ♥ Stephanie

  2. Yay! You made it!

    Well, I had High Hopes for a batch with my own cherries...then the floods...then the trees semi-drowned and all the fruit dropped off.

    Next year...and I reckon some lemon in there - maybe even some lime? - would be grand. X

  3. yum - isn't it amazing how many recipes seem to lurk at the back of your mind just waiting for the right moment!

  4. I'm hoping to pick up my first ever ice cream maker in a week or so... think this should be my first recipe?

  5. Steph - if/when I make this again, I'll be sure to save a scoop for you.

    Hi May-Z! Glad you like what you see. :-)

    Oh, Lucy - how disappointing. I reckon lemon or lime would perk it right up... I'm even thinking devilishly of Cointreau.

    Yes, Johanna - I usually rely on my delicious bookmarks but some manage to lodge themselves in my brain as well!

    Anna, I hope you have heaps of fun with it! This is definitely good for summer and not too fiddly.