I decided to make cherry sorbet this week because I bought way too many cherries last week when they went on sale. Two things here: first, I seemingly don’t understand how sales work, and thought a whole bag of cherries was $2 (it was $2 a pound — I didn’t read the not-so-fine print), which resulted in me buying two bags of cherries. And second, in an attempt to eat down all the cherries I purchased, I started super quickly inhaling a cup of cherries last Friday — and made myself horribly sick. I didn’t know it was the cherries at first, I figured I was still feeling gross from donating blood a few days prior (hooray for bringing up blood in a food blog!), but after I got home from work that day I did some googling “research” (sarcastic quote marks because googling isn’t research) I realized that cherries can make you feel all sorts of sick if you eat too many of them.
So, I’m basically scared to eat cherries now and I no longer feel safe in the world. In a way, I’m making this cherry sorbet in an effort to make the cherries less nauseating to me. My brain works in mysterious ways, I know.
ANYWAY…. to make this sorbet, I found the most simplistic recipe I could find for inspiration — and landed on Eating Well’s recipe for cherry sorbet. I like this recipe because it doesn’t use way too much sugar like so many recipes do. But like always, I didn’t follow the recipe religiously. I have a thing for pairing wines and other fine liquors with my sorbet, so I did a little “research” and found out that muscat pairs well with cherries. So I bought a decent looking moscato from my block’s liquor store…..
…..and I was well on my way to making this cherry sorbet. Please note: cat isn’t essential to making the sorbet. But a cat does make it way more fun.
To get started, I had to wash a bag of cherries — and I mean really wash these super well, because pesticides apparently seep into cherries more than other fruits and vegetables for some absurd reason — and pit them all by hand. This is hopefully going to be the last time I go through this, as my slow-to-important-not-really-revelations brain just realized that cherry pitters exist. WHY WOULDN’T THEY? Man, I don’t know how it takes me too long to realize simple things. But yeah I’m going to buy this cherry pitter from Amazon soon enough (they’re not paying me to say this, I am just obsessed with Amazon like most millenials ruining brick and mortars).
Once I finished pitting the cherries, I threw them in my blender…..
….with a cup of the moscato and 4 tablespoons sugar (the recipe said i could use 2-4 tablespoons, but I didn’t trust the lower level because that tartness in cherries can translate poorly in sorbet, especially when combined with alcohol), and blended until mixed evenly.
Then I poured the mixture into my sorbet containers and placed them in the freezer. Sorbet needs to chill out at least overnight in order for it to do its thing.
Don’t get impatient! It’ll be worth it. Other recipes say to use an ice cream machine or to cook the mixture, but I find all of these steps to be fairly unnecessary (I only cooked sorbet when I made strawberry rhubarb sorbet, just because I haven’t cooked with rhubarb enough to stray away from the recipe’s instructions).
After chilling in the freezer overnight, the sorbet looked like this:
And now it’s ready to eat! This sorbet’s a winner. The moscato is very subtle with the cherries, and the cherries have a just right amount of tart to them. Bravo! The perfect end-of-summer treat. I don’t think I’ll stop experimenting with sorbet though. Who cares if it’s chilly outside? Bring on the sorbet!
Cherry Moscato Sorbet
2 lb bag of cherries, halved and pitted
1 c moscato
4 tbsp sugar
- Wash, halve and pit cherries, and place in blender.
- Add sugar and moscato. Blend until liquefied.
- Pour in sorbet container and freeze overnight. Note: can use a similar container in place of the sorbet container, like an ice cream pail or Tupperware.