Cornelian cherry sherbet is a popular drink, especially for consumption during the hot summer months.
It is commonly found in Turkey, Central Asia, and Middle Eastern regions.
To make cornelian cherry sherbet, the cornelian cherries are first washed thoroughly and drained. Then, the fruits are boiled in a mixture of sugar and water.
After ensuring the cornelian cherries have released their juice and the sugar has dissolved, the mixture is strained to separate the fruit pulp.
The resulting cornelian cherry juice is left to cool and then chilled in the refrigerator.
The chilled cornelian cherry sherbet is taken out of the refrigerator and served with ice cubes and/or fresh mint leaves. Cornelian cherry sherbet has thirst-quenching and cooling properties.
CORNELIAN CHERRY SHERBET RECIPE
- Ingredients Needed for Cornelian Cherry Sherbet
- 500 g cornelian cherries (fresh or frozen)
- 1 liter of water
- 1-1.5 cups of sugar (adjust according to your sweetness preference)
- 1/2 lemon juice (optional)
- Ice cubes and fresh mint leaves (for serving)
HOW TO MAKE CORNELIAN CHERRY SHERBET?
- Wash the cornelian cherries thoroughly and drain them. If you are using frozen cornelian cherries, thaw them beforehand.
- Place the water and sugar in a pot and stir over medium heat until the sugar dissolves.
- Once the sugar has dissolved, add the cornelian cherries to the pot and bring the mixture to a boil.
- After the mixture boils, reduce the heat and let it simmer on low heat for about 20-25 minutes, allowing the cornelian cherries to soften thoroughly and release their juice.
- Once the cornelian cherries have released their juice and imparted their color, remove the mixture from the heat and wait for it to cool slightly at room temperature.
- Strain the pulp of the cornelian cherries using a sieve and collect the remaining liquid in a container. Optionally, add the lemon juice and stir.
- Chill the cornelian cherry sherbet in the refrigerator for at least 2-3 hours.
News Source: 12punto
