Friday, 22 July 2011

Cherry Elderflower

Sunday wasn't bad either - the star of this Sunday were these Cherries, well, unfortunately probably the last of this season. After gobbling some, I thought of making this Sorbet. The weather complemented it very well too - it was one of the very few warm and sunny weekends this washed out summer.

The sorbet is easy to make, refreshing and a good blend of sour and sweet. It was just perfect for a lazy sunday!

I mixed a little elderflower syrup into the sorbet which gave an interesting side taste, with an added hint of flowers and sweetness. Hope you like it too.


250 gram - cherries, pitted
3/4 tsp + 1/4 tsp - lemon rind + to garnish
3 tbsp - elderflower syrup
1/3 cup - water
a generous pinch of citric acid

  1. Add the cherries, 3/4 tsp lemon rind, elderflower syrup, water and citric acid in a pan and cook until cherries softens. Remove from the heat.
  2. Let it chill in the fridge for an hour.
  3. Puree the cooked cherries in a mixer.
  4. Transfer the pureed cherry mixture in a container, cover and let it freeze in the deep-fridge.
  5. Mix the half set cherry sorbet with a fork and freeze again. Repeat this process 2-3 times.
  6. Garnish the sorbet with lemon rind and serve immediately.
Serves - 5


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