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GENUINELY SOUTHERN FORESTS CHERRY SORBET


Summer calls for delicious, cooling treats featuring locally grown cherries.


Makes 1 litre.


INGREDIENTS

500 g frozen pitted cherries

125 g caster sugar

1-2 tsp fresh lemon juice to taste


METHOD

Place frozen cherries in the bowl of a food processor, along with sugar and process until smooth, scraping down the sides as you go.

Once smooth, add lemon juice to taste.

Freeze in a loaf tin for 6-7 hours, or until firm.


NOTES

Lemon juice really brings out the flavour of the cherries, don't add it all at once, taste the sorbet before adding more.

For sorbet that is set, but still soft enough to scoop you will need a ratio of 4:1 fruit to sugar.


Recipe and styling by Kate Flower and photo by Nick Thake as featured in A Local Table cookbook by Kate Flower.


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