With the advent of heat, ice cream becomes the most popular dessert. Now we will tell you how to make cherry sorbet at home. This delicious dessert is obtained by mixing sugar syrup and fruit puree with subsequent freezing.
The recipe for cherry sorbet
Ingredients:
- water - 1 glass;
- agave nectar - 60 ml;
- cherry seedless - 2 cups;
- lemon juice - 40 ml.
Preparation
Cherries are placed in a saucepan, poured with water and boiled for 5 minutes after boiling. Then turn off the fire, and cool the cherry mass. Put it in a blender and turn it into a mashed potatoes. Add nectar, agave, lemon juice and mix again. We shift the resulting mixture into molds and put it in the freezer for about one and a half to two hours.
Ice cream "Cherry Sorbet"
Ingredients:
- cherry - 200 g;
- milk - 50 ml;
- sugar - 1 tbsp. a spoon.
Preparation
Cherries are cleaned from bones and with the help of a blender we turn into puree. Add sugar and milk, then beat until a uniform mass is obtained. We lay out on kremankam and send to the freezer for at least 1 hour.
Cherry sorbet with mint
Ingredients:
- cherry pitted - 1, 5 cups;
- sugar - 100 g;
- water 400 ml;
- fresh mint - 30 g.
Preparation
In the water, pour sugar, mix and on medium heat bring to a boil, boil until the sugar completely dissolves. Then turn off the fire, put mint leaves in syrup and leave for 30 minutes. Using a blender, turn the cherry into a puree and spread it into syrup with mint and mix. Filter the mixture through a fine sieve, pour into forms and send it to the freezer for 3 hours.
How to prepare cherry sorbet from frozen berries?
Ingredients:
- frozen cherries without pits - 1 kg;
- sugar - ¾ cup;
- water - 2 tbsp. spoons;
- lemon - half.
Preparation
Frozen cherries are left for 20 minutes at room temperature, so that they become slightly softer and can be grinded in a blender to produce a cherry puree. Then we prepare sugar syrup - we connect water, sugar and juice of half a lemon. We put the mixture on a fire and heat it until a thick mass is obtained. We combine the syrup with the cherry puree and whisk again.
Transfer the resulting mass into a container with a lid and set it in the freezer for an hour to 2. It is desirable to mix the cherry sorbet every 30 minutes to make it more airy. After that, we spread it on kremankam and serve it to the table.