Cherries With Kirsch And Sorbet Recipes
SOUR CHERRY SORBET
When sour cherries are in season, this preparation really shows off their color and flavor. Do not omit the salt as it keeps the sorbet 'scoopable' instead of a solid block of ice. Preparation time does not include time for pitting cherries. I get mine in Door County, Wisconsin, already pitted.
Provided by xvc
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 12h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place the cherries into the work bowl of a food processor, and process until pureed, about 1 minute. Add sugar, white wine, almond extract, and salt to the pureed cherries, and process again to mix well, about 30 seconds.
- Pour the mixture into a 6-cup freezer container with a flat bottom. Cover the sorbet, and freeze until partially frozen, 3 to 4 hours. Stir and scrape the frozen sorbet into the soft part of the sorbet to mix well; cover and freeze 2 to 3 more hours. Repeat stirring and scraping, cover again, and freeze overnight.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 45.7 g, Fat 0.7 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 0.2 g, Sodium 194.5 mg, Sugar 43.8 g
CHERRIES WITH KIRSCH AND SORBET
Use this simple recipe to add sparkle to favorite fruits and sorbets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- In a small bowl, toss together cherries, kirsch, and sugar. Let stand until cherries soften and become juicy, about 1 hour.
- Place a large scoop of sorbet in each of four chilled wine goblets or dessert glasses. Spoon cherries over, and serve immediately.
RASPBERRY-KIRSCH SORBET
Ahhh, fresh raspberry sorbet with a hint of cherry brandy - sorbet for grownups! This is going into the summer rotation of frozen desserts - decadent, delicious but not too heavy - just the thing for summer weather where the humidity equals the temperature. Received in an email from www.chow.com! Thanks so much, Chowhounds!
Provided by Busters friend
Categories Frozen Desserts
Time 20m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Combine sugar and water in a small saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved. Set syrup aside to cool slightly.
- Puree raspberries in a food processor or blender until smooth. Pour through a fine mesh strainer, pressing on the solids with a spoon or spatula to remove as much liquid as possible (do not push the seeds through). Discard the seeds and solids.
- Combine raspberry purée and syrup and, if using, a few drops of Kirsch. Cover mixture and place in refrigerator to chill thoroughly, at least 3 hours or overnight.
- Freeze raspberry mixture in an ice cream maker according to the instructions. The sorbet will keep in the freezer for up to 1 week.
Nutrition Facts : Calories 193, Fat 0.8, Sodium 1.8, Carbohydrate 48, Fiber 8, Sugar 38.7, Protein 1.5
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