• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Uncategorized » Cherry Tarragon Sorbet

Cherry Tarragon Sorbet

August 12, 2011 · WCC Administr@tr · 3 Comments

5986954464_16cbe10e61-6974252
Article first published as Cherry Tarragon Sorbet on Blogcritics.

This time of year, cherries are the fruit to get a hold of! I will admit making something with cherries is a challenge for me, considering that I love eating cherries as is. I had to make sure to not to dig into the cherries I bought specifically to make this refreshing Cherry Tarragon Sorbet. When my friend Louise first introduced me to a cherry, tarragon, and carob sorbet she made, I was intrigued. That’s when I set out to make a similar sorbet. The results were fantastic and it’s a delicious way to combine fresh fruit and herbs into a summer treat…

This sorbet only calls for 5 ingredients. I used fresh cherries for this sorbet and loved the result. Sweet, yet tart and with a slight hint of tarragon. The tarragon gave it a nice herbal touch without being too strong. I was quite surprised how well the tarragon complimented the cherries. The other key ingredient was ground ginger. It added a little depth and balanced the tartness a bit. Who knew fresh herbs and fruit would work so well as a sorbet? I especially liked how this was a perfect palate cleanser after a meal!

Cherry Tarragon Sorbet
recipe from New York Times

1/2 cup sugar
4 cups pitted fresh or frozen cherries
1 teaspoon ground ginger
1 tablespoon finely chopped tarragon leaves
2 tablespoons lemon juice

In a small saucepan, combine the sugar and 13/4 cups water. Bring to a boil and cook until the sugar is dissolved, about 2 minutes. Set aside to cool.

Pass the cherries through a food mill or puree in a food processor and then pass them through a fine-mesh sieve. Discard the solids and place the juice in a large bowl. (You should have about 2 cups.) Whisk in the ginger, tarragon, lemon juice and sugar-water mixture.

Freeze in an ice-cream maker according to the manufacturer’s directions.

Uncategorized

Previous Post: « Honey Chicken Kabobs
Next Post: Creamy Peanut Butter Banana Pie… {For Mikey} »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Inspired by eRecipeCards says

    August 12, 2011 at 1:10 pm

    wow… tarragon…hmmmmm

    Would never have considered that.

    Love the idea of this. So many ice cream and sorbet recipes being posted… must have been warm last week 🙂

    Dave

    Reply
  2. Maris (In Good taste) says

    August 12, 2011 at 1:10 pm

    Looks so refreshing! Cherries are so delicious right now too!

    Reply
  3. Anonymous says

    August 12, 2011 at 9:21 pm

    Looks great! I love herbs and spices in iced desserts — I'll add this to my list!

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago