Cherry Season!!! Yum! I’m addicted to cherries. I’m addicted to picking them, drying them to be enjoyed all year, freezing them (for the same reason), and eating them by the handful. It’s bad…..But here’s a recipe that I’ve adapted from my cooking course www.rouxbe.com. Their recipe calls for a bunch of pepper, which I found to be too overpowering. The base however, was awesome. I know pepper in sorbet?! A hint of it brings that unknown kick to the mix. Too much and it’s, well, too much. I found that just a pinch brings out the intensity of the sorbet in a well-balanced way.
If you go cherry picking this year, PLEASE pick a lot. When we go that’s what we do. In fact…I’m guilty of bringing as many of my kids’ friends as I can fit to help pick (see above)! Cherries are expensive out of season (and don’t taste as good). Picking in-season allows you to dry and freeze what you don’t eat, leaving with the season’s bounty long after the cherries are off the trees. You must pit the cherries before freezing or dehydrating. Where we live, you can buy 10 gallon containers of pitted sour cherries. This is a huge time saver if you’d like the sour cherries. I use this cherry pitter, but make sure you wear clothes you don’t care about and are ok with look like you may have gotten in a street fight 🙂
Cherries have such amazing properties for reducing inflammation in the body. The benefits of tart cherries are greater than those of sweets. I prefer the tarts for baking and drying, but sweets are great for fresh eating. I made this sorbet with tart cherries I had left over from last year’s season. They have been linked to many healing benefits. Here are a few:
- reducing flair ups with arthritis
- lowering uric acid and nitric oxide build up, both important for gout flair ups
- contain natural melatonin to aid in restful sleep
- lowers risk of stroke (reduces inflammation)
- reduces muscle pain after a workout (inflammation)
Make this ahead, and cover with a plastic wrap to prevent crystallization. It’s great to serve with my chocolate ganache tart or on top of some raw orange coconut tartlets. I recommend using organic oranges for this, as you’re using some of the zest. The outer part of the fruit is the most exposed to pesticides.
Ingredients:
- 4 cups pitted tart cherries
- 6 tbsp agave nectar, date paste, honey, or maple syrup (agave & date paste are more neutral tasting), or less is using sweet cherries
- 1 1/2 tsp fresh orange zest (about 1/2 the orange)
- 1 1/2 tbsp fresh orange juice
- 1/8-1/4 tsp ground black pepper
- pinch of fresh ground nutmeg
Instructions:
- Place all ingredients into a high-speed blender, like a Vitamix and blend until smooth.
- Add to an ice cream maker, and process until sorbet thickens. I use this Cuisinart Frozen Ice Cream & Sorbet Maker
- Remove from ice cream maker, and place into a freezer-safe container to harden
- Serve in scoops along side a chocolate ganache torte, or on top of my orange coconut tartlets.
- To assemble tartlets, use a small ice cream scoop or melon baller and place on top of frozen tartlet shells. Refreeze together until ready to serve. Do assembly day of serving, but each part can be made ahead.
Nutritional Benefits:
- Low glycemic; good for diabetics
- High in antioxidants and anti-inflammatory
- High in fiber (for a dessert that usually doesn’t happen)-great for digestive health, reducing cancer risk, lowering LDL cholesterol
- Fat Free & Cholesterol free; great for heart health
- 4 cups pitted tart cherries
- 6 tbsp agave nectar, date paste, honey, or maple syrup (agave & date paste are more neutral tasting), or less is using sweet cherries
- 1½ tsp fresh orange zest (about ½ the orange)
- 1½ tbsp fresh orange juice
- ⅛-1/4 tsp ground black pepper
- pinch of fresh ground nutmeg
- Place all ingredients into a high-speed blender, like a Vitamix.
- Add to an ice cream maker, and process until sorbet thickens.
- Remove from ice cream maker, and place into a freezer-safe container to harden
- Serve in scoops along side a
- chocolate ganache torte, or on top of my orange coconut tartlets.
- To assemble tartlets, use a small ice cream scoop or melon baller and place on top of frozen tartlet shells. Refreeze together until ready to serve. Do assembly day of serving, but each part can be made ahead.
YUM! Will have to try this one too! Black pepper is such a interesting addition! But I totally get it, my dad drinks his OJ with salt and black pepper!
I know, it’s a weird addition, and never would have thought it before my culinary program. I cut back from the original recipe I adapted it from, but it adds a little something-something to the dish that’ll make it pop!