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This sorbet is special for several reasons- 1) the micro bits of blended fruit add texture, 2) the rosemary adds a really nice subtle flavor, and 3) your have plenty of flavor without the added calories of ice cream. What a great way to get in your fruit!! 😀

One Year Ago: Hashbrown Casserole

Cherry Apple Sherbet (A variation of a recipe from Of Gates and Madeleines)

  • 10 oz cherries, washed and pitted
  • 1 apple, peeled and shredded
  • 1/3 c. sugar
  • 2 tbsp water
  • Juice from 1/3rd of a lemon
  • Small piece of lemon peel
  • 1 small sprig of rosemary
  • 1/4 c. milk

Combine all ingredients except milk in a medium saucepan and simmer over medium low heat for twenty to thirty minutes. Stir occasionally, don’t allow mixture to stick to the pan. Remove rosemary.

In a blender, puree mixture. Pulse in a food processor. The end product will have some texture. Add milk and blend. Spoon into a container and freeze for 24 hours.

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