Sour Cherry & Apricot Food Processor Sorbet
At this time of year, I am assuming you are using fruit you froze last summer, or at least that you have purchased already frozen. But for future reference, if you are freezing the fruit as part of making this recipe, I find it best to lay it out an a cookie sheet or plate covered in plastic wrap to freeze. Keeping the pieces of fruit smallish and well spread out to ensure you don't end up with a single massive lump 'o frozen fruit is also useful.
This is basically the same recipe as Peach & Raspberry Sorbet, but I will keep posting it in various incarnations, because, honestly, this is one of the best things I have ever come up with, and I don't want it to slip anyones' mind. Such modesty. But there it is.
4 to 6 servings
15 minutes - plus freezing time
2 cups frozen, pitted sour cherries
1 cup frozen apricot pieces
the juice of 1/2 lemon or lime, or some liqueur if you prefer
1/4 cup sugar
Put it all in ye handy-dandy food processor, and process.
That's about it, really, although I suppose I should note that it's a good idea to take the fruit out of the freezer about 5 minutes before you start to let it soften up slightly; especially the apricots. You will need to stop regularly to scrape down the sides and stir up the mixture a bit, and it will likely take about 5 minutes of processing to reduce the fruit to a fine frozen mush - which is longer than you think. However, eventually you should have a smooth, ever so slightly slushy mass, also known as sorbet.
You can serve it at once, or put it in a freezer container and return it to the freezer. In that case, it should be tempered before serving - 5 or so minutes on the counter, 20 minutes or so in the fridge.
This is basically the same recipe as Peach & Raspberry Sorbet, but I will keep posting it in various incarnations, because, honestly, this is one of the best things I have ever come up with, and I don't want it to slip anyones' mind. Such modesty. But there it is.
4 to 6 servings
15 minutes - plus freezing time
2 cups frozen, pitted sour cherries
1 cup frozen apricot pieces
the juice of 1/2 lemon or lime, or some liqueur if you prefer
1/4 cup sugar
Put it all in ye handy-dandy food processor, and process.
That's about it, really, although I suppose I should note that it's a good idea to take the fruit out of the freezer about 5 minutes before you start to let it soften up slightly; especially the apricots. You will need to stop regularly to scrape down the sides and stir up the mixture a bit, and it will likely take about 5 minutes of processing to reduce the fruit to a fine frozen mush - which is longer than you think. However, eventually you should have a smooth, ever so slightly slushy mass, also known as sorbet.
You can serve it at once, or put it in a freezer container and return it to the freezer. In that case, it should be tempered before serving - 5 or so minutes on the counter, 20 minutes or so in the fridge.
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