Monday, March 11, 2013

Allergy free cherry and chocolate sorbet recipe

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.


  • 650-700g bottled morello pitted cherries
  • 20g lindt 70% dark chocolate, to taste


  • 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.


  • Any chocolate of your choice may be used. Lindt is just my favourite for cooking with.

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