I was out for more than I thought but good news: the bub be a healthy boy. Very happy. Rounding off the day with a bowl of slightly too frozen to be presentable but gorgeous sorbet.
Ingredients
- 650-700g bottled morello pitted cherries
- 20g lindt 70% dark chocolate, to taste
Method
- Drain the cherries thoroughly.
- Place the cherries in a blender and blend until smooth.
- Pour the cherrie blend into a tub for freezing.
- Finely grate the chocolate and stir the gratings through the cherrie blend.
- Freeze until solid enough to serve.
Note
- Any chocolate of your choice may be used. Lindt is just my favourite for cooking with.
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