Servings:
1
Prep time:
30
INGREDIENTS
- - 500 g of cherries
- - 250 g of syrup of brown sugar
- - 5 g of locust bean gum
- - 0.50 lemon juice
INSTRUCTIONS
- Syrup, brown sugar:
Pour into a pan 350 ml of water, add 650 g of brown sugar and stir slowly. Bring to 85 ° C, then remove from heat, cover with a cotton cloth and let cool to room temperature. Then pour the mixture in a closed container and keep in the refrigerator. The syrup will keep for a week and must be used to achieve the desired cold ice cream. With this dose of syrup, you can get 3 kg of sherbet. - Put in a container the syrup of brown sugar, 250 ml of water, the carob flour and blend with a hand blender until the mixture is creamy and without lumps.
- Add the cherries and blend again for a few seconds. Eventually incorporate the lemon juice.
- Pour half the mixture into the ice cream: after about 15-20 the sorbet can be served. If you only need one pound, store the remaining mixture in the refrigerator, otherwise repeat the operation.
