Cherry Sorbet With Tarragon
Published April 18, 1998
- Total Time
- 15 minutes, plus freeze time
- Rating
- Comments
- Read comments
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Ingredients
½ cup sugar
4 cups pitted fresh or frozen cherries
1 teaspoon ground ginger
1 tablespoon finely chopped tarragon leaves
2 tablespoons lemon juice
Nutritional analysis per serving
25 grams carbs; 99 calories; 2 grams fiber; 1 gram protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, combine the sugar and 1¾ cups water. Bring to a boil and cook until the sugar is dissolved, about 2 minutes. Set aside to cool.
- Step 2
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.
Private Notes
Comments
Oh my gosh, I remember when this recipe was published in the Magazine, and it was absolutely stunning. Almost 30 years later, I went looking for it online and was thrilled to find it. It's so yummy. Very hard not to eat all the cherries instead of juicing them, but sometimes difficult choices have to be made.
"Ground ginger"? Does this mean dried, powdered ginger?
This is a wonderful recipe . The lemon flavor came shinning thru. It reminded me of the lemon ice king in Corona , N.Y. I used to visit as a child. I will surely make this again.