Sour cherry sorbet


You'll need

300 gm caster sugar 50 gm powdered glucose (see note) 1 kg frozen sour cherries, defrosted   Ginger snaps 50 gm butter, coarsely chopped 45 gm liquid glucose 90 gm caster sugar 45 gm plain flour, sieved ¼ tsp ground ginger

Method

  • 01
  • Stir sugar, glucose and 125ml water in a saucepan over medium-high heat until sugar dissolves (3-5 minutes). Add cherries, simmer until just tender (2-3 minutes), cool to room temperature, process in a food processor until puréed, pass through a fine sieve (discard solids), then freeze in an ice-cream machine. Freeze until required.
  • 02
  • Meanwhile, for ginger snaps, melt butter and glucose in a saucepan over medium heat (2-4 minutes). Combine sugar, flour and ginger in a bowl, add butter mixture, stir to combine. Refrigerate until firm (1 hour). Preheat oven to 180C. Dot teaspoons of mixture onto two oven trays lined with baking paper, leaving 10cm between each, then bake until dark golden and bubbling (5-10 minutes). While still warm, place over upturned glasses to create cone shapes. Repeat with remaining mixture, cool and serve with sorbet.

Note Powdered glucose is available from health-food shops and brewing supply shops. Sour cherries can be found in the frozen section of Middle Eastern delicatessens and David Jones food halls.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Cherry liqueur.

Featured in

May 2012

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool