This coconut sorbet is based on a recipe by Jean Georges Vongerichten, in which he urges not to be discouraged by the simple ingredient list, the end result delivers big flavor. The coconut milk thickens to a wonderful creamy consistency and contrasts so nicely with the cherries.
The fruit is so delicious with the syrup, you can skip the sorbet and serve the cherries on their own with some lady fingers to soak up the syrup. You can add liqueur to the fruit, or our favorite, a bit of balsamic vinegar.The sweet and sour combination is heavenly.
Coconut sorbet and cherries in syrup
- For the coconut sorbet
- 2 cans 400ml each coconut milk
- 160 g sugar
- 1/2 cup shredded coconut
- 3 teaspoons Malibu or rum, optional
- For the cherries in syrup:
- 400 g pitted cherries
- 1 cup sugar
- 3/4 cup water
- Optional flavourings, 1 tbsp liqueur of your choice
Shake the cans of coconut milk very well to reblend the solid and liquid parts, and pour into a saucepan. Add the sugar and bring to a boil until all of the sugar has dissolved. Remove from heat and add the rum.
Pour the coconut milk into a heatproof bowl and allow to cool. To speed up the process, you can place the bowl in a larger heatproof Pyrex-type dish and ice water to quickly bring the temperature down. You can then place the bowl in the refrigerator until it has chilled.
Pour the coconut milk into an ice cream maker and churn according to directions. This sorbet churned for about 20 minutes until it achieved a creamy, thick texture.
While the coconut milk is chilling, cut the cherries into halves.
In a saucepan combine the sugar and water. Bring mixture to a boil, then simmer until light caramel in color. Remove from the heat and add flavourings, if using. In a heat proof bowl, pour the syrup over the cherries and allow to cool.