Cherry Lime Sorbet
It’s been stupidly hot lately, and fresh tangy sorbet is the perfect antidote:
(or at least it helps)
We’re also in the midst of sweet cherry season, and I had to figure out how to use up the $1.99/lb cherries I got from Whole Foods.
Cherry Lime Sorbet
1 lb. pitted sweet cherries
1/4 cup fresh lime juice (from 2 limes)
1/3 cup agave nectar
1/2 cup sugar
1/2 cup water
pinch of salt
1/2 — 1 t. kirsch (optional)
Purée everything but kirsch with with a blender, stick blender or food processor. Heat until boiling, then simmer for 5 minutes or so until cherry flavor comes through (cooking greatly intensifies it). Cool, add kirsch, and freeze in your ice cream maker.
Feel free to add a less sugar (e.g. 1/4 — 1/3 c.) if you’d like. This is a bit on the sweet side, but then again the sugar quantity makes it softer and smoother.
I’ve also picked up Jeni’s Splendid Queen City Cayenne ice cream (spicy dark chocolate) and Mitchell’s Mango Sorbet, both of which are really refreshing as well.
Hi! I found your blog through another Clevelander recently (Life on Mars maybe??). Love the reviews!
Where did you find Jeni’s ice cream? Did you buy it online? I’m an ice cream-aholic (if there is such a thing).
Hi Heather,
I got the Jeni’s at Whole Foods (it’s also available at Miles Market). The price is steep–$9.99 a pint–but if you’re looking for a unique flavor it’s worth it. Jeni also published some recipes on Food and Wine (http://www.foodandwine.com/articles/how-to-make-ice-cream-like-an-artisan) that are specifically tailored for home ice cream machines and work really well, especially the vanilla and the mint.
I’m glad you found our blog. I checked out yours as well and was especially impressed with your photos. My brother used to be really into running until his knees started going on him, but I have a lot of friends who are really into bike racing (e.g. http://www.benjacat.blogspot.com)
–Ben