Fresh cherries picked at their peak are combined with sweetener and a touch of peppery spice. This is the perfect partner for dark, delicious raw chocolate.
Steps
1
Preparing the Sorbet
Ingredients
4 cups fresh black cherries, pitted (substitute currants or raspberries)
1/2 mandarin orange, juiced
5 tbsp agave syrup
3/4 tsp freshly-ground black pepper
pinch of sea salt
pinch of freshly ground nutmeg
Combine the cherries, juice and sweetener in a high–speed blender. Add the salt and nutmeg and process until smooth.
Pour into a sorbet maker and follow manufacturer’s instructions.
Note: This is a delicious accompaniment to the Chocolate Ganache Torte
The First 3 Are On Us
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Hi Rosemary--Thanks for your question. Generally speaking, a full orange contains about 4-5 tablespoons of juice, so, I would say that 2T would be the liquid measure from the half orange. You can use a citrus reamer to get the juice from the half of the mandarin orange. You could also use a handheld squeezer. Cheers, Char
There's a solid chance this is the best sorbet I've ever eaten! I went a little heavier on the orange and the nutmeg. Also, I used dark sweet cherries, which may have made it an entirely different dessert after all, but, MAN, that was tasty!
So that would be juice of half an orange? In New Zealand a mandarin is a very small segmented citrus (about the size of joining your forefinger and thumb together) that you peel and eat like a snack, not for juicing.
Rosemary L •Is that half a mandarin? So that must be like a teaspoon of orange juice? I wouldn't even know how to juice half a mandarin.
Char N • Rouxbe Staff •Hi Rosemary--Thanks for your question. Generally speaking, a full orange contains about 4-5 tablespoons of juice, so, I would say that 2T would be the liquid measure from the half orange. You can use a citrus reamer to get the juice from the half of the mandarin orange. You could also use a handheld squeezer. Cheers, Char
Bethany S •There's a solid chance this is the best sorbet I've ever eaten! I went a little heavier on the orange and the nutmeg. Also, I used dark sweet cherries, which may have made it an entirely different dessert after all, but, MAN, that was tasty!