- 300 gm caster sugar
- 50 gm powdered glucose (see note)
- 1 kg frozen sour cherries, defrosted
- 50 gm butter, coarsely chopped
- 45 gm liquid glucose
- 90 gm caster sugar
- 45 gm plain flour, sieved
- ¼ tsp ground ginger
- 1Stir 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.
- 2Meanwhile, 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.
Drink Suggestion: Cherry liqueur. Drink suggestion by Max Allen