Today I stepped into my car at 7 pm and it registered 100 degrees outside.
I didn't realize I was living on the surface on the sun. And since its so hot outside, I've decided to make another sorbet. Only its not a sorbet its a sorbetto. What exactly is the difference between sorbet and sorbetto? In my research one of the bigger differences is that sorbetto has less water content allowing it to be less icy and more creamy.
The upside to this creaminess is that when I take it out of the freezer I don't have to wait for it to defrost, and there is less time I have to wait to scoop it into a dish.
Its too hot to wait...
So besides the fact that I have wanted to consume things closer to the temperature of Anarctica, I recently noticed all the beautiful cherries coming to market and the grocery. I bought some with the idea of making a crumble or maybe cherry bars. I decided against anything that needs to use further heat...
Just think of it as a dessert form of Cherry Limemade.
Cherry Key Lime Sorbetto
1 lb ripe Cherries, pitted
1 cup sugar
1 cup water
1/4 cup Key Lime juice
Combine the sugar and water into a saucepan and heat until the sugar dissolves and the mixture becomes a simple syrup. Let cool. In a blender combine the cherries and key lime juice. Add the cooled simple syrup and blend until smooth. Put mixture in a bowl and place in the refrigerator until chilled through.
Add to your ice cream maker and freeze according to instructions.