We are headed for a heat wave this week. One last sweat streak before summer comes to an end. It will be a week of early morning trips to the beach, popsicles and no oven cooking unless absolutely necessary. And, naturally, this sorbet.
After a company’s campaign through the Twin Cities, we had ourselves a bottle of Tart Cherry Juice just asking to be made into sorbet. Remember the pomegranate sorbet and the blood orange sorbet? The cherry color promised to be amazing. Like before, I took the juice, poured it into ice cube trays and froze it.
Sweetened with a simple syrup, brightened with lemon juice, with a pinch of salt, the sorbet comes together in a food processor and this version is as wonderful as the others. Again, it’s rather soft when first processed but after a time in the freezer, it holds together. Tart cherry has just the right amount of bite too. Sweet and tart. And so perfectly cold.
recipe modified from Cuisinart Elite Collection Recipe Booklet
Ingredients
- 1-2 pounds frozen tart cherry juice - pure tart cherry juice frozen in ice cube trays
- 3/4-1 cup simple syrup*
- 1/4 cup lemon juice (1 lemon squeezed)
- pinch of salt
Instructions
- In the large work bowl with the large chopping blade, dump in the frozen tart cherry juice cubes, simple syrup, lemon juice and salt.
- Pulse 10 times, using long pulses. After scraping the bowl, process until smooth, about two minutes. It only took 20 seconds for the frozen cherry juice.
- Eat immediately or place in a container and place in the freezer.
Notes
Simple Syrup is equal amounts of sugar and water boiled together until the sugar has completely dissolve, creating a sweet syrup. Allow to fully cool before using.
This is stunning, I’ve been experimenting with pure juice sorbets this summer too…I would make them for the incredible color palette alone!
For the longest time I’ve wanted to try making sorbet. What a beautiful and simple recipe. I’m adding this to my list of things to try.
Yum! ? For you. I have a bottle of tart cherry juice. How much do I use to get 1-2 pounds?
Looking forward to making this.
It is yummy, Suzie! I’m not sure. I used one bottle and I know for sure I got one 1-2 pound batch out of it. I know there was left over too but I can’t remember how much.