Cherry Sorbet With Tarragon Recipes

CHERRY-BERRY ROSé SORBET

Steps:

• Place frozen fruit, 1/2 cup rosé, sugar, and lemon juice into the jar of a high-speed blender or food processor. Pulse a few times until the fruit begins to break up, then stream in the remaining wine while blending until the mixture is smooth.
• Taste and adjust flavor with additional sugar, if needed. Serve immediately or transfer to a freezer-safe container and freeze.

CHERRY SORBET

Steps:

• Combine sugar and cherries and refrigerate overnight. Place mixture into a blender and puree until smooth. Add lemon juice and pulse until combined. Pour mixture into ice cream machine and churn according to manufacturer's instructions.

CHERRY SORBET WITH TARRAGON

Steps:

• In a small saucepan, combine the sugar and 13/4 cups water. Bring to a boil and cook until the sugar is dissolved, about 2 minutes. Set aside to cool.
• Pass the cherries through a food mill or puree in a food processor and then pass them through a fine-mesh sieve. Discard the solids and place the juice in a large bowl. (You should have about 2 cups.) Whisk in the ginger, tarragon, lemon juice and sugar-water mixture. Freeze in an ice-cream maker according to the manufacturer's directions.

BLUEBERRY SORBET WITH LEMON AND TARRAGON JUS

Steps:

• For the Blueberry Sorbet:
• Combine blueberries and sugar in pot.
• Cook over low heat, stirring occasionally, until blueberries are soft.
• Remove from heat and allow to cool.
• Stir in lime juice and simple syrup.
• Puree(I use an immersion blender).
• Pass through a fine mesh sieve.
• Freeze (you may use an ice cream maker or just place in your freezer and allow to harden).
• Lemon and Tarragon Jus
• Combine all ingredients in a saucepan and bring to a boil.
• Remove from heat, cover and allow to steep until flavor is infused.
• Strain and chill.
• Pool some of the jus on a plate or in a bowl or martini glass; place one or two scoops of the sorbet on the plate or bowl and garnish with whole berries.

EASY RAW SWEET CHERRY SORBET

Steps:

• Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
• Into a 5-quart capacity food processor, using the chopping blade, place all ingredients. Chop until smooth and foamy. The mixture will appear thin. If desired, strain for a smoother consistency. I prefer not to, as we like a naturally pulpy texture.
• Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
• With a spatula, turn sorbet into a freezer container. Freeze for 2-4 hours or until desired texture.

GRAPEFRUIT TARRAGON SORBET

Steps:

• Squeeze enough juice from grapefruits to measure 2‚ cups and pour through a sieve into a large bowl. In a small saucepan bring water, sugar, and tarragon to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Whisk syrup into grapefruit juice.
• Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps 1 week.
• Serve sorbet garnished with candied strips.

SOUR CHERRY SORBET

Steps:

• Place the cherries into the work bowl of a food processor, and process until pureed, about 1 minute. Add sugar, white wine, almond extract, and salt to the pureed cherries, and process again to mix well, about 30 seconds.
• Pour the mixture into a 6-cup freezer container with a flat bottom. Cover the sorbet, and freeze until partially frozen, 3 to 4 hours. Stir and scrape the frozen sorbet into the soft part of the sorbet to mix well; cover and freeze 2 to 3 more hours. Repeat stirring and scraping, cover again, and freeze overnight.