Cherry Sherbet
Ingredients
Directions
Make the syrup
Boil the sugar and water together for 5 minutes.
Stone the cherries and add them to the syrup.
Cool and strain
Let the mixture cool completely.
Press through a fine sieve.
Freeze
Freeze the mixture and add meringue.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sour cherries
- Provide the main fruit flavor and tartness that give the sherbet its character.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the sherbet softer and less icy.
The step that matters
Let the mixture cool completely. Sugar syrup must be fully cold before freezing. Warm mixture freezes slowly, forming larger ice crystals and a coarser, grainier texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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