This cherry almond sorbet is deep, slightly nutty and a bit smoky. It’s a gussied up, faintly alcoholic slushy. Nothing wrong with that!
It’s the third in my ice cream trifecta, all great recipes from Chatelaine. Because really, if you’re going to make ice cream, why make only one kind? Go for three. Variety is good.
This recipe requires a bit more equipment than the others. You need a food processor for the frozen cherries, but the recipe itself is just as quick.
Here is your RTI:
This is like a zipped up slushy. Eat it right away or put it in the freezer to hold its shape.
- Measuring cup and spoons
- Food processor
- Container to put the mixture for freezing that has a tight-fitting lid. I used the tupperware-style containers I use to bring my lunch to work. Nothing fancy.
Ingredients for the cherry almond sorbet (from Chatelaine):
- 2 cups frozen black cherries
- 2 tbsp super fine sugar
- 2 tbsp amaretto
- 2 tsp lemon juice
Here’s the How for the cherry almond sorbet:
- Blitz the black cherries and the superfine sugar in the food processor until crumbly.
- With the motor running, gradually pour in 2 tbsp amaretto and 1 tsp lemon juice until smooth but not runny.
- Serve topped with chopped almonds, if you like.
I managed to keep this in the freezer for a couple of weeks, but it’s probably best eaten right away or soonish.
The colour is amazing and flavour is intense. If you prefer less of a nutty amaretto taste, reduce the booze. I imagine this would be great with tequila too. Just sayin’.