This recipe really gives it all away at once — cherry coconut sorbet with amaretto. That’s what’s in it: cherries, coconut and amaretto. Oh, and a bit of sugar. It’s really that simple.
I’ve been eying the beautiful cherries at the market for the past several weeks now. They’re not exactly the cheapest fruit, but fortunately the price has been coming down to 20-25 shekels a kilo, and I usually make the splurge. It’s well worth it, because the cherries are juicy and sweet, and I enjoy every last one.
For that reason, I hesitated to use so many of them in anything that didn’t involve just eating them red, shiny and intact. Eitan convinced me that cherry ice cream would be just as good as raw cherries. Fortunately, I can still buy more.
You can also check out my equally simple passion fruit coconut sorbet recipe, as well as my other ice cream recipes.
For a little less than a liter:
1 can (400 grams) coconut cream
500 grams cherries
1/4 cup sugar
1 tablespoon amaretto
Refrigerate the coconut cream in advance — if you do this, you won’t need to let the mixture chill before making ice cream.
Remove the stems and pits from the cherries. Blend with a bit of the coconut cream until smooth (or slightly chunky — your choice). Mix in the amaretto, sugar and the rest of the coconut cream.
Freeze in your ice cream maker according to the instructions, or about 30 minutes.
Once ice cream is thick and fluffy, put in a container in the freezer to harden for a few hours.
