You say SHER-BERT? I say SHER-BET! In this case, I say SURE-BET. Cuz it is one.
What makes it a SURE-BET?
-the tang
-the brightness
-the color
-the smooth texture
-the refreshing aftertaste
-that hint of milk
-the absence of guilt!!!!
We just enjoyed some out on our patio tonight. We sampled with putting a little Muscato (a white/sweet dessert wine) in our cups. OH BOY WAS THAT TASTY. I bet it would be killer with a lil Prosecco. NOM.
Perfect end to a day full of sun. Ahhhhh……..
Cherry Sherbet
(Sunset Magazine Recipe)
-2 cups frozen sweet cherries (juice included) or 3 cups very ripe pitted fresh sweet cherries
-1 cup sugar
-1 1/2 cups milk
– 2 tablespoons kirsch or other cherry liquor (I used grenadine)
-1/4 cup fresh lemon juice
1. Put cherries in a small saucepan. Add 1/4 cup water and bring to a boil over high heat. Lower heat to medium and cook, stirring, until cherries have released their juice and pulp has softened.
2. Transfer cherry mixture to a blender and pulse 3 or 4 times to purée fruit pieces. Pour through a strainer into a medium heatproof bowl, using the back of a ladle to push any juice and purée through. Discard solids. Add sugar to hot liquid and stir until sugar has dissolved completely. Cover and chill for at least 1 hour.
3. Add milk, liquor (grenadine in my case), and lemon juice and stir to combine. Pour into an ice cream maker and churn according to manufacturer’s directions. Transfer to an airtight, freezer-safe container and freeze at least 4 hours. It’s torture…so try to make it in the morning!
p.s. LOOK AT ALL THE CHERRIES in there!!!
