Before you become seduced by the decadent magenta velvety masses of cherry sorbet, which you may feel like diving into, remember it tastes even better wedged between two sweet little brioche buns. Oh me oh my, this is delightfully devilish and totally irresistible.
- 600 g fresh or frozen cherries, pitted
- ¾ cup caster sugar
- 1½ cups water
- 1 lemon, juiced
- ¼ cup cherry liqueur
- brioche rolls, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 1 litre sorbet
Place the cherries, sugar, water and lemon juice into a pan and bring to the boil. Simmer for 1 minute, then remove from the heat and leave to cool to room temperature.
Place the cherry mixture into a blender with the cherry liqueur and process until smooth. Pass though a sieve and leave in the fridge until chilled.
Pour the mixture into an ice-cream maker and churn until frozen. Place into a freezerproof container and freeze until required.
Halve and toast the brioche buns and sandwich back together with the cherry sorbet, serve immediately.
the food dept. fact
• If you don’t have an ice-cream maker then place the sorbet mixture into a bowl in the freezer and every 2 hours remove from the freezer and beat until smooth. Repeat this about 3 times until frozen.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.