Cherry Sorbet With Tarragon Recipes
CHERRY SORBET WITH TARRAGON
Steps:
- In a small saucepan, combine the sugar and 13/4 cups water. Bring to a boil and cook until the sugar is dissolved, about 2 minutes. Set aside to cool.
- Pass the cherries through a food mill or puree in a food processor and then pass them through a fine-mesh sieve. Discard the solids and place the juice in a large bowl. (You should have about 2 cups.) Whisk in the ginger, tarragon, lemon juice and sugar-water mixture. Freeze in an ice-cream maker according to the manufacturer's directions.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 29 grams
EASY RAW SWEET CHERRY SORBET
This is the easiest sorbet recipe ever. This differs from traditional sorbet recipes, as it doesn't include simple syrup. Honestly, I didn't have time to make simple syrup from scratch. It would have required way too long to chill to the appropriate temperature. I instead used a mixture of ice-cold water, lemon juice, confectionery sugar and almond extract. "Cooking Time" includes time needed to churn in an ice cream maker as well as time needed to cure in the freezer. If you are as eager as I was to eat this sorbet, you may choose to serve it directly after churning without freezing for 2-4 hours, but please be aware that the sorbet will be soft and melt faster. I hope you enjoy this recipe as much as my family! Happy eating!
Provided by MarthaStewartWanabe
Categories Ice Cream
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
- Into a 5-quart capacity food processor, using the chopping blade, place all ingredients. Chop until smooth and foamy. The mixture will appear thin. If desired, strain for a smoother consistency. I prefer not to, as we like a naturally pulpy texture.
- Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
- With a spatula, turn sorbet into a freezer container. Freeze for 2-4 hours or until desired texture.
Nutrition Facts : Calories 113.4, Fat 0.3, SaturatedFat 0.1, Sodium 1, Carbohydrate 28.9, Fiber 3.2, Sugar 23.8, Protein 1.6
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