CHERRY SORBET
Steps:
- Combine sugar and cherries and refrigerate overnight. Place mixture into a blender and puree until smooth. Add lemon juice and pulse until combined. Pour mixture into ice cream machine and churn according to manufacturer's instructions.
APRICOT-CHERRY CRISP WITH LEMON-BUTTERMILK SORBET
Categories Fruit Dessert Bake Lemon Apricot Cherry Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Place first 5 ingredients in 13x9x2-inch glass baking dish; toss. Blend granola and butter in processor until moist crumbs form. Sprinkle topping evenly over apricot-cherry mixture. Bake until filling bubbles thickly around edges, about 50 minutes. Serve warm or at room temperature with sorbet.
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
SOUR CHERRY SORBET
My mother-in-law has a sour cherry tree in her yard that yields many quarts of cherries each June, and this is a great way to use some up. This frosty sweet-sour sorbet is a refreshing treat on a hot summer day. -Carol Gaus, Itasca, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place cherries in a food processor; cover and process until smooth. Add remaining ingredients; cover and pulse until blended. Pour into a freezer container. Cover and freeze until firm.
Nutrition Facts : Calories 175 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 42g carbohydrate (40g sugars, Fiber 1g fiber), Protein 1g protein.
APPLE-CHERRY-WHITE CHOCOLATE FRANGIPANE TART WITH GREEN APPLE SORBET AND CHERRY-APPLE BRANDY COMPOTE
Steps:
- For the pate brisee: In a food processor, blend the flour, sugar and salt with the butter until a coarse meal forms. Add the water and mix until a dough forms.
- Form the dough into a disc, sandwich it between two sheets of parchment paper, and roll into a 1/4-inch-thick slab. Chill for 30 minutes.
- Cut out circles of dough to fit six 4-inch tart pans; line the tart pans with the dough. Refrigerate until ready to use.
- For the frangipane filling: Combine the butter, cornstarch, almond paste, powdered sugar, dried cherries, white chocolate and egg in a food processor. Process to form a paste.
- For the tart: Fill the lined tart pans a little over halfway with frangipane filling. Top each with a nice fan of sliced apples.
- Bake in a preheated 375-degree oven for 15 minutes. Lower the heat to 325 degrees and continue baking until golden on the edges and set at the center, another 15 minutes.
- Remove from the oven and allow to cool before service.
- Unmold the tarts and glaze with melted apricot preserves.
- For the cherry-apple brandy compote: Mix the cherries, sugar, brandy and pectin in a saute pan and cook until thickened, about 10 minutes.
- Add a few drops of lemon juice and cook for another minute.
- Allow to cool, then puree and serve.
- For the green apple sorbet: Make a simple syrup by boiling the sugar and water together. Let cool to room temperature, about 1 hour.
- In a blender, puree the apples along with the simple syrup and the lemon juice until smooth; strain if a smoother texture is desired.
- Add the citric acid, and taste ¿ add more citric acid if needed to make sure the flavor is bright.
- Transfer the mixture to an ice-cream machine and spin according to manufacturer's instructions.
- Serve the tarts with compote and sorbet.
CHERRY-BERRY ROSé SORBET
This flavorful, refreshing sorbet is a sophisticated twist on regular fruit sorbet. It's also quick to make with only 4 ingredients; no churning needed! Excellent served at brunch, or after a nice dinner party. Use your favorite frozen fruit blend, as this recipe is very versatile. Because of the wine, the sorbet will always remain scoopable, straight from the freezer!
Provided by France C
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- Place frozen fruit, 1/2 cup rosé, sugar, and lemon juice into the jar of a high-speed blender or food processor. Pulse a few times until the fruit begins to break up, then stream in the remaining wine while blending until the mixture is smooth.
- Taste and adjust flavor with additional sugar, if needed. Serve immediately or transfer to a freezer-safe container and freeze.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 40.7 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.5 g, Sodium 4.9 mg, Sugar 16.7 g
CHOC-CHERRY FUDGE TORTE WITH CHERRY SORBET
This divine, squidgy chocolate cake is dairy and wheat-free, so vegans can dig in!
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h10m
Yield Cuts into 10 slices
Number Of Ingredients 14
Steps:
- For the sorbet, whizz the compote with the sugar until smooth-ish, then tip into a freezer-proof container. Freeze until solid.
- Mix the cherries and the brandy and leave to soak for a few hrs.
- Heat oven to 160C/140C fan/gas 3. Line the base of a round, 20cm loosebottomed tin with baking parchment. Mix the flour, cocoa, brown sugar, baking powder, bicarb and xanthan gum in a big bowl. Whisk the oil, rice milk and agave syrup, then add to the dry ingredients and stir in with a wooden spoon. Add the cherries and any brandy, then scrape into the tin. Bake for 35-45 mins until crisp on top but fudgy in the centre. Cool in the tin.
- Carefully lift the torte onto a serving plate. Dust with cocoa and icing sugar, and serve with the cherry sorbet.
Nutrition Facts : Calories 582 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 71 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
SOUR CHERRY SORBET
Categories Fruit Frozen Dessert
Number Of Ingredients 1
Steps:
- Combine sugar and 1/4 cup water in a small saucepan and bring to a boil to dissolve sugar. Chill 1-2 hours
- Combine cold syrup and frozen cherries in a food processor. Process 3-5 miinutes or until smooth. Scraping sides each minute
CHERRY SORBET
Steps:
- Puree cherries, water and sugar to taste in a blender until smooth. Strain through a fine sieve, pressing on the solids to extract as much liquid as possible. (Discard solids.) Pour the strained mixture into a 9-by-13-inch baking pan and place the pan on a level surface in your freezer. Freeze, stirring and scraping with a fork every 30 minutes, moving the frozen edges in toward the center and crushing any lumps, until firm and slushy, 2 1/2 to 3 hours.
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