Sour Cherry Lychee Sorbet

• portioner: 1 pint (500ml)
• aktiv tid: 25mins
• total tid: 3.5 hrs

Ingredienser

1 cup fresh sour cherries, pitted (or sweet cherries; see malic acid notes

1 cup lychee juice (unsweetened or lightly sweetened)

1/3 cup granulated sugar (adjust to taste)

1 tbsp lemon juice

1 1/2 tsp malic acid (or more to taste)

Pinch of salt

Vejledning

1. Simmer the Cherries:

In a small saucepan, combine the cherries, half of the sugar (about 2–3 tbsp), and a splash of water (~2 tbsp).

Simmer gently over medium heat for 10–12 minutes, stirring occasionally, until cherries are soft and syrupy.

Let cool slightly.

2. Blend:

In a blender, combine:

Simmered cherry mixture (including syrup),

Lychee juice,

Remaining sugar,

Lemon juice,

Malic acid,

Salt

Blend until smooth.

Optional: Strain through a fine mesh sieve for ultra-smooth texture.

3. Taste & Adjust:

Taste and adjust acidity with a little more malic acid (1/8 tsp at a time).

Add more sugar if needed.

4. Chill:

Transfer to the fridge and chill for at least 2–3 hours, or until fully cold.

5. Churn:

Churn in your ice cream maker until it reaches soft-serve consistency.

6. Freeze:

Transfer to a lidded container and freeze for 4–6 hours until scoopable.

Notater

Simmering Tip: If cherries are especially tart, simmer them with a touch of honey or maple syrup for complexity.