prep
15 minutes
cook
5 minutes
difficulty
Mid
preparation
15
minutes
cooking
5
minutes
difficulty
Mid
level
Ingredients
- 600 g fresh or frozen cherries, pitted
- ¾ cup caster sugar
- 1½ cups water
- 1 lemon, juiced
- ¼ cup cherry liqueur
- brioche rolls, to serve
Makes 1 litre sorbet
Instructions
Place the cherries, sugar, water and lemon juice into a pan and bring to the boil. Simmer for 1 minute, then remove from the heat and leave to cool to room temperature.
Place the cherry mixture into a blender with the cherry liqueur and process until smooth. Pass though a sieve and leave in the fridge until chilled.
Pour the mixture into an ice-cream maker and churn until frozen. Place into a freezerproof container and freeze until required.
Halve and toast the brioche buns and sandwich back together with the cherry sorbet, serve immediately.
the food dept. fact
• If you don’t have an ice-cream maker then place the sorbet mixture into a bowl in the freezer and every 2 hours remove from the freezer and beat until smooth. Repeat this about 3 times until frozen.
• If you don’t have an ice-cream maker then place the sorbet mixture into a bowl in the freezer and every 2 hours remove from the freezer and beat until smooth. Repeat this about 3 times until frozen.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
