HAPPY BIRTHDAY TO MY MOM!
Far away in Brazil, today she celebrates her 91st Birthday!
We are not there for the occasion, but I share a photo taken one year ago.
See you in November…. countdown started!
On my last In My Kitchen post, I mentioned we got to pick sour cherries from a friend’s tree. It was a first time for me, and I admit that it surprised me how much work was involved. Of course, picking the fruit requires that you climb up a ladder carrying a basket, and spend quite some time in a daze-inducing repetitive activity. Nothing wrong with that, except that all that Zen might make one less careful. It is tempting to stretch the body just a little more to reach that great looking cherry winking at you, maybe a tad too far. Thankfully, it all had a happy ending, no falls, no broken bones. We went home with a load of fruit ready for the next step: sorting. The basic goal is to get rid of the cherries that have worms inside. That information was not conveyed to me BEFORE we picked the fruit. I wasn’t thrilled, and made sure my beloved husband got the message loud and clear during our drive home. The thought that I had my hands on stuff potentially hiding slimy creatures was unbearable. Unfortunately, it was too late, I had already been exposed to danger. So how do you sort the cherries? You dump them all in a container with water. The ones that float very likely have worms. The ones that sink to the bottom better be worm-free because next comes pitting. Finding a worm together with the pit would be extremely no bueno. No bueno as the end of me.
(on the left, Apricot-Passion Fruit Sorbet; on the right, Sour Cherry)
SOUR CHERRY SORBET
(from the Bewitching Kitchen)
4 cups worm-free, pitted sour cherries
1 ripe banana
1 Tablespoon lemon juice
3/4 cup sugar (you can add more)
1 cup water
2 Tablespoons vodka
Add the cherries, and the banana to the bowl of a food processor. Process until smooth, cleaning the sides of the bowl a couple of times. Add the lemon juice, the sugar, and the water, and process everything together until fully smooth. Taste and adjust the sugar level, adding more if you like. Add the vodka, give it a final mix.
Keep the base in the fridge overnight or for at least 4 hours to cool completely.
Place the mixture in your ice cream maker and churn it according to the instructions of the manufacturer.
Scoop into a freezer-safe container.
to print the recipe, click here
Comments: All credit for the sorbets featured in the blog in the past couple of years should go to Phil, even if he fooled me into handling worm-containing fruit. He comes up with all sorts of flavors, each and every one of his concoctions turns out great! The only fruit he cooks down before churning is apricot, all others go in fresh. He always includes a ripe banana, and in his latest versions a tablespoon or so of some type of alcohol, usually vodka or rum. They give the sorbet a creamier consistency when frozen, and you will not taste any alcohol.
Once more I should add that we like our sorbets with very little sugar, you might find that our versions are too tart for your taste. Adjust accordingly, tasting the base before you churn it.
As you can see, it often takes me a little time to go from making a recipe to blogging about it, but better late than never, I wanted to get this post out before summer is over. Summer and over is never a good combination. Oh, the pain, the incredible cruelty of what lays ahead for me… Autumn first, then misery.
ONE YEAR AGO: In My Kitchen – September 2013
TWO YEARS AGO: Raspberry Sorbet at Summer’s End
THREE YEARS AGO: When three is better than two
FOUR YEARS AGO: Grating Tomatoes (and loving it!)
FIVE YEARS AGO: A Peachy Salad for a Sunny Day