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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

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

  2. Once smooth, add lemon juice to taste.

  3. 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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