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REC: Cherry Sherbert

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Joined: Jan 11, 2007

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Posted to Thread #7402 at 11:44 am on Jul 31, 2007

This was really good. I loved the addition of balsamic. In another recipe in the same book, they mention that balsamic helps bring out the cherry flavors and it's true. The cherry flavor really popped and I loved the magenta color.

Cherry Sherbet
Chez Panisse Desserts, by Lindsey Remolif Shere

Makes a scant quart

3 pounds Bing or other ripe, full-flavored cherries
1/4 cup water
3/4 cup sugar
Kirsh to taste
A few drops of balsamic vinegar (I added more)

Wash & pit the cherries and cook them with the water in a non-corroding saucepan for about 30 minutes, or until they are tender, stirring occasionally. Cool slightly and puree them through a food mill, in a blender, or a food processor. You should have about 3 cups. The puree will not be perfectly smooth but will still have tiny chunks of fruit. While the puree is still hot, stir in the sugar until it dissolves. Chill. Taste and flavor the mixture with a few drops of kirsh and vinegar to taste. Freeze according to the instructions with your ice cream maker.


You can't do anything about the length of your life, but you can do
something about its depth. - M


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