Tart Cherry Sorbet
- 4 cups pitted tart cherries
- 6 tbsp agave nectar, date paste, honey, or maple syrup (agave & date paste are more neutral tasting), or less is using sweet cherries
- 1½ tsp fresh orange zest (about ½ the orange)
- 1½ tbsp fresh orange juice
- ⅛-1/4 tsp ground black pepper
- pinch of fresh ground nutmeg
- Place all ingredients into a high-speed blender, like a Vitamix.
- Add to an ice cream maker, and process until sorbet thickens.
- Remove from ice cream maker, and place into a freezer-safe container to harden
- Serve in scoops along side a
- chocolate ganache torte, or on top of my orange coconut tartlets.
- To assemble tartlets, use a small ice cream scoop or melon baller and place on top of frozen tartlet shells. Refreeze together until ready to serve. Do assembly day of serving, but each part can be made ahead.
This recipe originally appeared at Garden Fresh Foodie.
Grilled Pineapple and Coconut Sherbet
- 125 milliliters water
- 100 milliliters sugar
- 400 milliliters light coconut milk
- 1 tablespoon lemon juice
- 450 grams fresh pineapple slices (peeled and cored)
- pinches salt
- a few tablespoons shredded or dessicated coconut – dry toasted in a pan over medium heat until golden brown
- a few more pieces of grilled pineapple for garnish (optional)
- Brush each pineapple slice lightly with some oil and grill each side for 3 minutes on a hot griddle pan.
- Once all the slices are grilled, blitz until smooth.
- Bring the sugar and water to a boil and simmer for 5 minutes while stirring.
- Mix the pineapple, coconut milk, sugar syrup, lemon juice and salt and chill for at least 6 hours and then churn in an ice cream maker.
- Put in a suitable container and freeze until ready to serve.
Author Notes: This sherbet is refreshing, summery and tropical, while the smokiness from the grilled pineapple adds a wonderful depth. A sherbet is usually a sorbet with dairy added which in this instance I replaced with light coconut milk.
This recipe originally appeared at Food 52.