Description
This fresh and fruity sorbet is a recipe from Artusi’s 1891 handbook on Italian cuisine, Science in the Kitchen. It has the irresistible addition of a stick of cinnamon, which gives the sour cherries a background note of spicy sweetness.
Ingredients
Scale
- 2.2 pounds (1 kg) of sour cherries
- 1 cup (225 g) of sugar
- Just under 1 cup (200ml) of water
- 1 cinnamon stick
Instructions
- Take a handful of the cherries and gently wash them and cut them in half to take out the seed. Place them together in a small pan with the cinnamon stick and about 50 grams of the sugar and gently heat for about two minutes, or until the sugar is dissolved and the cherries begin to cook slightly, creating a syrup. Take them off the heat and set aside to cool.
- With the rest of the cherries, place them in a sieve or colander sitting over a bowl and squeeze or pound the cherries with a pestle to separate the skins and seeds (which can then be discarded) from the juice, collected in the bowl below.
- Place the juice, the water and the rest of the sugar in a saucepan and, stirring often, let the mixture come to the boil. Add the cinnamon stick from earlier and allow the mixture to boil for two minutes. Take off the heat, remove the cinnamon stick and let cool. If you have an ice cream maker, you can now place the cherry mixture into the ice cream maker until done. Without an ice cream maker, simply place the mixture into a plastic container with a lid in the freezer. When frozen, use a fork to loosen the sorbet (it will be quite soft). Just before serving, stir through the halved cherries from earlier to get a ripple effect and serve, as Artusi suggests, in small glasses.
- Prep Time: 10 mins
- Cook Time: 5 mins