Sour cherry–mascarpone sorbet

Sour cherry–mascarpone sorbet

By
From
Saha
Makes
a little over 1 litre of sorbet
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
50g dried sour cherries
250ml water
50g caster sugar

Mascarpone sorbet

Quantity Ingredient
500ml water
130g corn syrup
215g caster sugar
1 vanilla bean, split and seeds scraped
60ml lemon juice
700g mascarpone

Method

  1. Roughly chop the cherries and place them in a small pan with the water and sugar. Simmer gently until the cherries are soft and the liquid is syrupy. Remove from the heat and cool.
  2. To make the sorbet, put the water, corn syrup, sugar, vanilla seeds and lemon juice into a heavy-based saucepan and heat gently, stirring occasionally until the sugar dissolves. When the syrup is clear, increase the heat and bring to the boil. Remove from the heat and leave to cool.
  3. When the syrup is completely cold, stir it into the mascarpone and chill. Pour the cold mixture into an ice cream machine and churn, according to the manufacturer’s instructions. Towards the end of the churning time, add the cherries and let the machine stir them in thoroughly.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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