There’s nothing better than a fruity sorbet under the heavy heat that Paris (and also elsewhere in France) has been experiencing in recent days. Few ingredients and very easy to make yourself, this cherry sorbet is a real pleasure without too much excess all the same ! And it’s handmade, no ice cream maker.
Sorbets are the desserts of summer: a refreshing, healthy and light ice cream, for everyone (because without animal products). It sublimates all the flavours of seasonal fruit, an icy and fruity note that is essential on hot sunny days.
Ingredients for cherry sorbet without ice cream maker
- 500g cherries, hulled and pitted
- 60g sugar (optional if you don’t want sugar)
- 1 lemon
- One vanilla pod (or vanilla extract)
Utensils to use :
Preparation Time: 20 minutes
Clean the cherries, hull them and pitted them on the everything board to put waste more easily in the garbage.
In the original recipe, it was recommended to cook the cherries in a casserole. Here, we used the cast iron casserole, pour the cherries cut into small pieces beforehand on the everything board, add the lemon juice, sugar.
Cut the vanilla pod lengthwise and grate with the Japanese slicing knife to extract the seeds. Add them to the casserole. Cook 10 over low heat, stirring occasionally to prevent it from sticking to the bottom of the casserole.
Mix it all and let it rest a little. Then pour into a freezer container.
Let your sorbet set in a tray in the freezer for 40 minutes then turn strongly with a spoon and put back in the tray for 40 minutes more. Do this 3 or 4 times.
Mix one last time just before serving.
My ultimate tool to go very fast in pitting is to bring my Westmark pitter! This utensil is so practical, I couldn’t do without it to make all my cherry recipes.
One small thing I would like to share with you : cooking the mixture is not necessary, it brings nothing from a gustatory point of view. Using uncooked fruit helps to keep their vitamins.