A shot summer in the darkest days of winter, Winter Cherry Sorbet brings a bit of color into the dark fruitless days of cold and snow.Print
Cherry sorbet for winter
- 168g water
- 168g sugar
- 6g tapioca starch
- 38g light corn syrup
- 280g frozen organic cherries
- 30g freshly squeezed orange juice
- 162g water
- sorbet syrup (see above)
Make the sorbet syrup. Combine 168g water with the sugar, tapioca starch, and corn syrup in a small saucepan over medium to medium-high heat.
Stir continuously for about 8-11 minutes until the mixture just starts to boil (do not allow it to come to a full boil) Once the texture of the sugar syrup becomes thicker and viscous (or once it hits 212 degrees if you are using a thermometer) immediately take it off the heat.
Place it in a container, let it cool to room temperature then refrigerate for a minimum of 4 hours to a maximum of 24 hours.
Pulverize the cherries in a food processor until they break down into a very fine puree.
Thoroughly mix the cherry puree, sorbet syrup, and water.
Process in your ice cream maker according to the manufacturer’s instructions.
The sorbet is finished when it reaches the consistency of soft-serve ice cream (about 20-30 minutes in most machines)
Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (2-4 hours minimum)