Bing Cherry Sorbetto

Sunday, July 18, 2010

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Sometimes, life is just a bowl of cherries.

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Sometimes, it’s just the pits!

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And, when it’s the pits, one thing that always makes me feel so much better is some cool, refreshing, fruity cherry sorbetto.

When I was a little girl in New York, one of the best parts of summer was when the Italian bakeries up and down Morris Park threw open their storefront windows and set up their Italian ice stands.  It was special because the bakers only served up these frosty sweet treats during the few months between Memorial Day and Labor Day.

The Italian ices that I grew up with were nothing like the icy, crunchy snow cones that you might be thinking of.  Nor did they have the slightly finer, but still crystalline texture of a granita.   Instead, they were soft, silky smooth and bursting with fresh fruit flavor.  Slurping one down after a hot, gritty day of running around with my amiche was pure bliss!

Back then, an Italian ice served in a white paper pastry cup would set you back around twenty-five cents.  I don’t know what they cost now, but it doesn’t really matter because they’re nonexistent down here in my neck of the woods.   You can find a packaged product that purports to be Italian ice in the ice cream freezer at most supermarkets, but trust me – it’s not the same thing. 

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After the grueling week I had here in SGCC-Land, I decided that I deserved a little treat.  Since we’re in the throes of cherry season, my market has an abundant supply of deep, dark, plump and juicy Bing cherries.  I adore fresh cherries!  Whenever I buy some, I always tell myself that I’m going to make something fabulous with them.  Unfortunately, most of the time they don’t last long enough.  This time, however, I was determined to recreate one of the simple pleasures of my youth and made this Bing Cherry Sorbetto.

In my opinion, making a sorbetto is much easier than making ice cream.  A simple syrup of water and sugar, some lemon or lime juice and maybe a splash of liqueur are added to pureed fruit, chilled and then churned in an ice cream maker.  If you want your sorbetto to be super smooth, you can strain it through a sieve, but if you don’t mind a few small chunks of fruit, it isn’t necessary.  However, in order to get the proper texture, you  really should use an ice cream machine.

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The most tedious part of making this sorbetto is pitting the cherries. Although, if you have a handy, dandy cherry pitter like this one, it’s actually kind of fun. That is Mr. SGCC’s hand demonstrating the cherry pitter. My hand is much more dainty and delicate.  Plus, I don’t have hairy knuckles.  Just sayin’

Have you ever tried to take photos with a wild and crazy, teething puppy under foot?  It isn’t easy!  Bella’s idea of “helping” is running around through the legs of my tripod and biting it to bits.  Of course, she tries to bite everything to bits these days.  I’ve already had one camera casualty thanks to her.  Luckily, it wasn’t my DSLR. If she wasn’t so cute, she’d be in big trouble!

Bella

By the way, sorbetto is the Italian name for sorbet. It’s purely semantics.  You can call it whichever you like.  I’m calling it delicious.

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Bing Cherry Sorbetto

Ingredients

1 1/2 cups granulated sugar
1 cup water
2 pounds fresh Bing cherries, pitted
2 tablespoons fresh lemon juice
1/2 teaspoon kirshwasser or cherry brandy (optional)

Preparation:

Make a simple syrup by combining the sugar and water together in a small saucepan.  Bring to a boil and continue to boil until until all sugar has dissolved and the liquid is slightly thickened, about 5 minutes.  Set aside to cool.

Whizz the cherries in a blender or food processor until well pureed.  Strain through a fine mesh sieve into a bowl.  Stir in 1 cup of the cooled simple syrup, the lemon juice and the kirshwasser, if using.  If you like it sweeter, add more syrup. If you like it more tart, add more lemon juice.  Chill for several hours or overnight.

Transfer the cherry mixture to the bowl of an ice cream machine and churn according to the manufacturer’s instructions.  When done, place in a freezer safe container and freeze until the sorbet has reached the desired consistency.

Enjoy!

26 responses to Bing Cherry Sorbetto

  1. On July 18, 2010 at 1:41pm, Rosa said...

    That sorbetto is amazing! I bet it tastes just heavenly. What a cute dog and gorgeous shots!

    Cheers,

    Rosa

  2. On July 18, 2010 at 1:48pm, Jennifer @ Maple n Cornbread said...

    I couldnt agree with you more- real authentic iced desserts are nothing in comparison to modern day junky stuff! Your sorbetto looks and sounds delicious! and those cherries, beautiful!

  3. On July 18, 2010 at 2:42pm, The Blue-Eyed Bakers said...

    Oh YUM. We could use a big bowl of that right about now…it’s blazing hot! And that puppy is adorable…!

  4. On July 18, 2010 at 2:53pm, Joanne said...

    You’ve totally got me in the mood to go down to the lemon ice king of Corona! I still think he’s pretty cheap…maybe a few bucks (not cheap compared to 25 cents but cheap compared to a carton of ice cream). I love the cherry flavor of this sorbet!

  5. On July 18, 2010 at 6:10pm, shelly (cookies and cups) said...

    Almost nothing better than homemade Italian Ice…yumm! The first time I had it was when I moved up to NJ and this little place near our house sold lemon and cherry…at first I told my husband I wasn’t interested, only having the store-bought kind, but after I tried his I am now a convert!

  6. On July 18, 2010 at 6:19pm, sarah said...

    this looks amazing! and you inspired me to make it right away–the mixture is chilling in the fridge right now before churning :)

  7. On July 18, 2010 at 7:14pm, Peter said...

    Love the colour….bloody yum it is! Tip, you can also use a small funnel tip to poke out the pits. I use it also for pitting olives.

  8. On July 18, 2010 at 7:56pm, Marie said...

    That looks incredible Susan and your photos are amazing! I still don’t have an ice cream maker, I must be crazy!!!
    I wish I could take you to a place out here called Freddys, it’s been here for years the original recipe handed down through the different generations with the most outstanding Italian ice. Lines around the building always!

  9. On July 18, 2010 at 8:28pm, SMITH BITES said...

    You’re quit right Susan, there’s nothing like a good sorbetto! We’ve made quite a few ourselves this summer but haven’t made cherry yet – and why is that because I think my favorite fruit is cherry! Love the hairy knuckle AND the very cute puppy – but I don’t envy you with the chewing – oh how I remember those days when I had labs! And the digging too . . . OY VAY!

    BTW – am very happy your mojo is back!

  10. On July 18, 2010 at 10:01pm, Linda said...

    It looks and sounds so wonderful, but I can’t make it until tomorrow since I think the guys in my house ate all the cherries. I am so happy the Washington state Bings have come in now, Thanks for the recipe!

  11. On July 19, 2010 at 8:01am, Sarka said...

    YUM. Your sorbet looks divine! I made a frozen cherry yogurt recently and I loved it. Everything frozen with cherries is so yummy! :) I make all kinds of sorbets these days as it’s really hot and they are a fantastic refreshment. Love the photo of your puppy biting your tripod! My mum’s puppy chewed up my camera strap but you can’t do anything when they are so cute! :)

  12. On July 19, 2010 at 8:42am, Memoria said...

    Your sorbetto looks absolutely stunning, amazing, and oh so tempting, Susan! Wow. I can see the texture of the sorbetto so clearly. I’m bookmarking this recipe even though it is so simple. Thanks for sharing these lovely photos and your childhood experiences with us.

  13. On July 19, 2010 at 9:39am, Jessica said...

    This looks delicious! I’ve got to get my hands on an ice cream machine…so many blogs with so many wonderful frozen treats. I was planning to wait until Christmas when my sweet hubby would (likely) buy me one as a gift, but I can’t wait…off to the store right now!

  14. On July 19, 2010 at 12:36pm, Elle said...

    Absolutely gorgeous! Love the color, and I’m sure it tastes fabulous. Bella? She’s so stinkin’ adorable!

  15. On July 19, 2010 at 12:37pm, Eliana said...

    This sorbet looks absolutely perfect Susan. What a wonderful way to celebrate this delicious fruit :)

  16. On July 19, 2010 at 12:45pm, ingrid said...

    Yum, I know exactly what you’re talking about I grew up not far in Parkchester. :) Lots of really good food there.

    Oh, gosh dogs and tripods equal scary. Here I am just worrying about kids.
    ~ingrid

  17. On July 19, 2010 at 3:47pm, Avanika (Yumsilicious Bakes) said...

    That is a beautiful color. Unfortunately, I missed out on cherry season, I only binged on eating them, didn’t make a single thing!

  18. On July 19, 2010 at 4:29pm, michelle@TNS said...

    huzzah for pix of the dog! she’s adorable. she almost steals the show from the sorbetto, which is a luscious, sexy color.

  19. On July 19, 2010 at 9:20pm, Brenda said...

    I just bought a huge bag of cherries and now I know just what to do with them. The sorbetto looks delish.

    Love your little Bella.

  20. On July 20, 2010 at 4:17pm, Paula said...

    looks awesome! so yummy!

  21. On July 20, 2010 at 7:33pm, Kevin (Closet Cooking) said...

    Just look at that amazing shade of red!

  22. On July 21, 2010 at 9:35pm, Betty said...

    So beautiful! Sweet cherries are my favorite fruit, and this looks perfect. (Puppy is cute too!) Thanks for sharing :)

  23. On July 23, 2010 at 12:01am, GypsyRhapsody said...

    I think I know what Im going to do with those cherries I have at home. Just need to get the pitter and the ice cream machine :-)

  24. On July 23, 2010 at 10:08am, Peggy said...

    This looks absolutely wonderful! The sorbetto is gorgeous!

  25. On July 26, 2010 at 3:17pm, sugar plum fairy said...

    It has beautiful colour!

  26. On September 28, 2010 at 7:30pm, Jenny said...

    This looks so good I am going to have to try to make this!!

7 pings to Bing Cherry Sorbetto

  1. On July 18, 2010 at 1:51pm, Tweets that mention Bing Cherry Sorbetto | Sticky, Gooey, Creamy, Chewy | A Blog About Food with a Little Life Stirred In -- Topsy.com pinged...

    [...] This post was mentioned on Twitter by Susan @ SGCC , KParris Catering LLC. KParris Catering LLC said: RT @StickyGooeyChef: New blog post: Bing Cherry Sorbetto http://stickygooeycreamychewy.com/2010/07/18/bing-cherry-sorbetto/ [...]

  2. On July 23, 2010 at 7:01am, Around the Internet Kitchen: Good Luck! | Macheesmo pinged...

    [...] Bing Cherry Sorbetto – Ok.  Well, this looks great for summer for starters.  But also I had the pleasure to doing a radio interview during the week with Susan and Lael Hazan who’s the host of a WSLR radio show called Focus on Fabulous Food.  We talked about blogging and 55 Knives and it was a lot of fun.  (@ Sticky Gooey Creamy Chewy) [...]

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kiss the cook!

Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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