“Chocolate Covered Cherry” Sorbet

DISCLAIMER: The following blog entry involves discussion of non-REAL food. 😉

When I was a little girl, growing up in Iowa, I would sometimes be lucky enough to spend a few days at a friend’s house who lived “in the country”. We’d stay up late playing barbies in her basement, and the next day, grab some bikes and ride down to the DQ for drippy ice cream cones that melted faster than we could lick in the hot, humid, midwestern air.

Every once in a while, on family night, my family would drive down to the local DQ and get “belly-buttons” as a treat. Dilly bars no longer have the curlicue in the middle that made them look like an “outie” belly-button. Now they’re just a circle on a stick. Sad, really.

Now, I live in a semi-rural suburb, where one of the only “fast-food” places nearby is a DQ. Many traditions now revolve around the DQ: first day of school, last day of school, birthdays, etc. typically involve a trip to the DQ for drippy ice cream cones that melt faster than we can lick in the hot, dry, southwestern air. I still love a “crunch” covered cone, and occasionally a butterscotch dipped. But, when it comes to blizzards, my favorite is the “chocolate covered cherry” blizzard. Vanilla soft-serve mixed with cherries and chocolate coating. It’s just darn tasty!

A week ago, we had an exciting delivery: AN ICE CREAM MAKER. We actually have one already, it’s one of those huge old fashioned types that require ice and rock salt. I have to admit, the old clunkers do a much better job making tasty rich ice cream. But, I wanted one of the new-fangled speedy ones that make a batch in 20 minutes (of course, that’s not accounting for the time to freeze the bowl, make the mix and chill the mix…it’s still a half-day affair, but still beats having to watch and add rock salt every little while).

This recipe I devised after seeing fresh cherries on sale and reminiscing about DQ. It’s a sorbet made from fresh cherries, with chocolate flakes throughout. It’s very tasty and a perfect summer treat.

CHOCOLATE COVERED CHERRY SORBET

2 pounds fresh cherries
2/3 cups sugar (you may want less if your cherries are really sweet)
1 cup water
1 tsp fresh lemon juice
1/8 tsp real almond extract
1/2 cup semi-sweet chocolate chips
2 TBS coconut oil (you can use butter if you don’t have coconut oil)

Rinse and remove stems and pits from cherries. Place in a pot with the sugar, water and lemon juice. Bring to a boil over medium heat. Lower heat and simmer for 10 minutes. Place in a blender or food processor and puree. Pour mixture through a fine-mesh strainer into a large bowl, use a rubber scraper to push as much juice out as possible. At this point, you can add some of the pulp back in, depending if you want a smooth sorbet, or small bits of cherry pulp in it. I scooped two spoonfuls of pulp back into the juice and discarded the rest. You can skip the straining altogether (just watch out for hiding pits), or just use the juice for your sorbet. Add the almond extract to the juice. Cover and refrigerate at least 2 hours before putting into your ice cream maker.

When the mixture is chilled, turn on your ice cream maker and pour in the cherry mixture. Make according to the directions for your ice cream maker. I have found that sorbet takes a little longer than ice cream. While the ice cream is churning, melt the chocolate chips and coconut oil in a small bowl in the microwave for 30 seconds. Remove and stir until smooth. When the sorbet is nice and thick and about done, use a spoon and drizzle the chocolate into the churning ice cream. Every once in a while, it may build up, and you may have to use the rubber scraper to stir it in. It just depends on the design of your ice cream maker. The idea is to pour in a thin stream, which will harden and break into flakes in your sorbet. You can accomplish this however it works best with your ice cream maker. You may or may not use all of the chocolate. Add as much as you would like. When finished, remove into a freezer-safe bowl, cover it and freeze until hard. Overnight is best, if you want it really hard. My kids didn’t mind the soft texture of ours one bit. 😉 (Ours chilled about 4 hours).

REAL food alert: check for artificial flavors in your chocolate chips.
ALLERGY alert: the only thing with dairy here is the chocolate. You can just make the cherry sorbet without the chocolate flakes, or use dairy-free chocolate.
VEGGIE alert: to make this vegan: see above.

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