- 200g morello cherry puree
- 200g cherry juice
- 100g stock syrup 50/50 sugar water mix brough to boil and chilled
- 10g lemon juice
- 10g kirsch
Cherry Sorbet
michelle taylor
11th January 2011
Cherry Sorbet
add all ingredients together and bring to boil and leave to chill over a water and ice bath, pass...
Ingredients
Method
add all ingredients together and bring to boil and leave to chill over a water and ice bath, pass through muslin, churn in ice cream churner, remove and freeze
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
