Cherry Sorbet With 4 Kinds of Pepper

Summertime is ice-cream time and that’s why I bring you this recipe for a cherry sorbet with 4 kinds of pepper, a great summer heat refreshment!

Since I’ve got my food processor, making ice-creams and sorbets is something I do very often. All the fruit we don’t eat fresh goes straight in the freezer and then into the food processor. My kids are excited and me as well because now many more of our ice treats are healthy. Good ice-cream can be made in a blender, too but it’s more work. So, if you’re a fan of homemade ice-creams and sorbets, invest into a food processor.

My kids are excited and me as well because now many more of our ice treats are healthy. Good ice-cream can be made in a blender, too but it’s more work. So, if you’re a fan of homemade ice-creams and sorbets, invest into a food processor. Don’t be afraid of the pepper. It’s used to intensify the taste of the fruit. I use a mixture of four kinds of pepper because each one tastes and smells a little different and the mixture is more interesting than using just one kind.

Don’t be afraid of the pepper. It’s used to intensify the taste of the fruit. I use a mixture of four kinds of pepper because each one tastes and smells a little different and the mixture is more interesting than using just one kind. If you’d like to try more of my ice-cream recipes, browse the Ice-cream category and you can make for example the delicious Sangria ice-cream.

- 0,5 kg/17.6 oz of cherries without stones

- 1 tbsp of honey100 ml/3.4 oz of food-grade glycerin

- 1/4 tsp of mixture of white, black, red and green pepper

- some chocolate for topping (hard chocolate for grating or melted chocolate)

- food processor

- container to store the sorbet

As I’ve already said, the pepper intensifies the taste of the cherries. You can use more, for me this is enough. The glycerin is used in ice-creams and sorbets because it prevents the ice crystals and thanks to it the sorbet word freeze stone-hard. Honey does the same, just less and I use it as a sweetener.

1. Leave the cherries in the freezer to freeze properly, overnight is best.

2. Put the frozen cherries in the food processor, add the other ingredients and switch on, using a lower speed.

3. Then switch to higher speed and only occasionally switch back to lower speed.

4. Keep mixing until the sorbet is smooth, with just tiny pieces of the cherry skin. Taste and if you think it needs more of an ingredient, add it and mix for a while longer.

Put the sorbet in some nice cups and decorate with grated or melted chocolate. Put any leftovers in a suitable container and keep in the freezer.

You can store the sorbet in a freezer-safe container. Thanks to the glycerin and honey it will remain easy to scoop. However, it might harden over time and so you might have to leave it at room temperature before scooping or even run through the processor again.

I prefer to make smaller batches that we eat right away or in a few days.

I hope you enjoyed this instructable and maybe even crave some cherry sorbet now!