Make this easy and delicious Bing Cherry Sorbet with Cava Sparkling Wine and your guests will rave!
For way too many years I walked right by Bing cherries at the market because the thought of removing the pits from all those gorgeous luscious orbs was just mind numbing even if they might be my favorite fruit ever. I might break down and buy just enough to eat out of hand but I passed on any number of luscious desserts to literally ‘avoid the pits.’
A gradual shift in attitude started some years ago when someone shared their homemade version of a cherry pitter (soda bottle and chopstick) with me. While that helped a bit I admit I lost too many cherries down the mouth of that contraption so I was delighted when effective cherry pitters for the home cook became available as a kitchen gadget.
I now have this one from OXO in my kitchen but I remove the splatter guard; that pit can get hung up sometimes and I find it’s quicker to just be able to catch the pit in my hand. If it doesn’t appear? I can easily retrieve it from inside the cherry and keep on task. Not always easy; on this day that included having a dog sit next to me on the sofa and cry nonstop for ‘Just one more cherry Mom.’ Yes, I said a dog. She totally acts like an only child.
I’ve waited to make cherry sorbet since last summer when I got the urge at pretty much exactly the same time that fresh Bing cherries disappeared from market shelves. I also knew that to accomplish that task I would have to buy a new ice cream maker this spring. Did I do a lot of research on the best model? Of course I did. Consumer Reports? Heck no; I asked Twitter!
Cuisinart won and I bought a 1.5 quart model. I have to say, these new-fangled ice cream makers are so worth it. No salt or water or cranking (it’s only romantic in our dreams, trust me) and the magic happens. I loved it.
Several times this summer I’ve made a cocktail and have thought at the time…wow, this is the best yet. So, right here, right now…this is the BEST. I just can’t quite decide…best cocktail or best dessert? Which do you think?
Bing Cherry Sorbet with Cava
For the sorbet
- 1 cup. water
- 3/4 cup sugar
- 2 lb pitted fresh Bing cherries
- 1 tsp lemon juice
- 1 tsp Kirsch (cherry brandy and also optional)
For the cherry/brandy conserve
- 1 & 1/2 cups pitted fresh Bing cherries
- 1/2 cup sugar
- 1/2 cup water
- 1 Tbsp Kirsch (optional)
For the cocktail
- Cherry Sorbet
- 1 Bottle of Chilled Cava
- Cherry Conserve
To Make the Sorbet:
- Combine the sugar, water, cherries and lemon juice in a medium saucepan. Heat until mixture comes to a boil; reduce the heat to medium low and simmer for 15 minutes until cherries have softened.
- Place contents in a blender or food processor and process until smooth. Strain over a clean container to remove solids.
- Add 2 tsp of cherry brandy and stir.
- Freeze according to manufacturers' directions. When freezing is complete, pack into a freezer safe container and freeze for a minimum of 4 hours until firm enough to scoop.
To Make the Cherry Conserve:
- Put the cheerries, sugar and water into a medium size saucepan. Heat until it comes to a boil and them simmer for approximately 10 minutes. Remove cherries with a slotted spoon and continue to simmer liquid until it thickens and coats the back of a spoon. Remove from heat
- Coarsely chop the cherries and return to the liquid; pour all into a container and refrigerate until cold.
- Place two small scoops of sorbet into martini glasses. Fill glass with cava. Garnish with the brandied cherry conserve.