Before cherry season is over freeze some cherries for a Christmas sorbet but make this cherry liqueur now so it has plenty of time to age.  The recipe for this cherry sorbet is a tweaked version of one from Food Network’s Kathleen Daelemans.  The liqueur recipe is from a small pamphlet of liqueurs and cordials I found in the 1980s amongst my mother’s collection of recipes.  The pamphlet is entitled A Collection of Recipes for the Making of Cordials & Liqueures Prepared for Gryphon Cellarmasters Society for Creative Anachronism by Mistress Sharane de Kondrak.  I have no idea when it was written as there is no copyright indicated nor have I any idea how long my mother had it.  At any rate, I have made several of the recipes in the pamphlet with great success…namely the Curacao, Orgeat, Banana, Peach, Plum, Berry,Coffee and Wild Cherry Bounce liqueurs.

There is actually a difference between cordials and liqueurs:  a cordial is made of crushed fruit while a liqueur is made of nuts, seeds and herbs.  Cordial and liqueur are used interchangably in the USA, as they are both liquor based.  However, in the Common Wealth a cordial has no alcohol…Rose’s of Lime and Grenadine are good examples. 

You’ll need to buy or pick at least a gallon of cherries for 1 batch of sorbet and 2 quarts of cherry liqueur.  I recommend darkstone cherries, Bings or Rainiers.  They ‘re sweeter and juicier than other varieties.  But of-course you’ll want to stock the freezer with as much as possible because there is always claufouti in the winter and cherry sauce for meat and coulis for ice cream, smoothies and pudding dishes plus chocolate covered cherries for Christmas and Dark Forest Cake for Valentine’s Day.  I’m sure you’ll have no problem eating every cherry stored.

In case you don’t have a cherry pitter the following video will show you how to make your own cherry pitter with a fork.  It’s definitely worth a watch.

Cherry Sorbet with Cherry Liqueur

Ingredients:

• 6 cups of pitted frozen cherries
• 1 lemon juiced
• 1/4 cup sugar
• 2 Tbsp Cherry Liqueur

Method:

1. Sprinkle sugar over frozen cherries and refrigerate over night.
2. Add lemon juice and Cherry Liqueur.
3. Transfer to a food processor and puree as smooth as desired.
4. Pour into an ice cream machine with dasher in place and turning.  Freeze according to manufacturer’s instructions.
5. Transfer to a freezer safe container and place in freezer for at least 2 hours.
6. To serve, let set at room temperature for 10 minutes before scooping.
7. Note:  substitute 1/8 tsp almond extract or 2 Tbsp Kirsch for Cherry Liqueur

Homemade Cherry Liqueur

Ingredients:

• 2 quarts of fresh or frozen cherries
• 2/3 cup sugar
• 1-1/2 quarts Brandy or Scotch of choice

Method:

1. Use 2 clean quart jars with lids.  Pack cherries firmly into jars with a sprinkle of sugar over each layer.
2. When the sugar is mostly dissolved by cherry juice, add brandy to the top. 
3. Cover jars with lids and place in a cool, dark place for 4 months.
4. After 4 months, remove cherries and press to extract juice.  A fine mesh sieve over a bowl works well.  Place a smaller bowl over cherries and fill the bowl with weight, a brick or large cans of food.  Reserve the cherries for ice cream topping or baking in your favorite cake.
5. When cherries have been pressed of all liquid available, return the liquid to the jar and stir.  Strain and bottle for storage.
6. The liqueur will improve with more age.  If there is any sediment, siphon off the clear liqueur or strain it through a metal coffee filter.

Limoncello is available in most liquor stores but the best is homemade.  Its very simple to make.  The video below by Chow demonstrates how to remove the zest.  Bottles are are available at IKEA and home-brew supply shops…or re-use clear-glass alcohol bottles.  Give this a try and make enough for hostess gifts while you’re at it.  Everyone will love it.

Lemon Sorbet with Limoncello 

• Remove the zest from 5 lemons (a potato peeler works well for this)
• Juice the lemons (you’ll need 2/3 cup of lemon juice)
• In a blender (or food processor) chop the zest with 1 cup of sugar. 
• Add 1 cup hot water and whirl 10 seconds. 
• Add 3 cups of cold water and the juice, whirl another 10 seconds. 
• Add 1/4 cup of homemade limoncello (recipe below)
• Chill thoroughly.
• Freeze in ice-cream machine according to manufacturer’s instructions.
• Transfer to a freezer-safe container and freeze until firm, at least 2 hours.
• Let ripened at room temperature for 10-15 minutes before scooping.

Limoncello

• Scrub 5 large lemons under hot water to remove any wax
• Remove zest of lemons with a potato peeler (you do not want any pith, just the yellow skin)
• Place zest in a clean glass jar with a lid.
• Add 1 bottle of Everclear grain alcohol (98% alcohol) and cover with lid.
• Let set in a cool, dark place for 2 weeks.  Shake jar every 2 or 3 days.
• Dissolve 2 cups of sugar in 4 cups of boiling water.  Let cool completely.
• Strain lemon/alcohol through a fine mesh sieve into a bowl.
• Add sugar water to bowl and mix.
• Pour into bottles.

Note that frozen flavors are not as pronounced on the tongue so always taste your sorbet mixture for flavor intensity.  Kick up the flavor if needed before churning.

Basic Banana Sorbet with Spirit

Ingredients:

• 2 cups mashed ripe banana
• 1 Tbsp lemon juice
• pinch of salt
• 3/4 cup simple syrup  (Dissolve 1 cup sugar in 1 cup boiling water then cool.)
• 1/4 cup liqueur or spirit of choice  (optional – substitute simple syrup for liqueur)

Method:

1. Puree all ingredients in a blender or food processor.
2. Chill thoroughly in the refrigerator.
3. Process in an ice-cream machine according to manufacturer’s instructions.
4. Transfer to a freezer-safe container and freeze at least 2 hours more before serving.

Makes about 3 servings.

Homemade Banana Liqueur

Ingredients:

• 1 1/2 cups granulated sugar
• 3/4 cup water
• 1 teaspoon vanilla extract
• 2 ripe bananas, peeled and mashed
• 3 cups vodka

Method:

1. Make a simple syrup by bringing sugar and water to a boil over medium-high heat.  Remove from heat and add vanilla.  Let stand until just warm. 
2. Place mashed bananas in clean 1-quart, wide-mouthed jar.  Add syrup and vodka.  Cover and let stand in a cool, dark place for 3 to 4 days, shaking once or twice a day to prevent clumping of fruit.
3. Use a fine-mesh strainer to strain out solids.  A metal coffee filter works great.  Discard the pulp.  The liqueur will still be cloudy.  Cover and let stand undisturbed until it clears. 
4. Rack into a clean container;  that is, syphon off the clear liqueur.  I like to use a turkey baster for this.  Cover and age for 1 month.  If more sediment settles to the bottom, rack again before serving.

Makes 1 quart.

Coco Lopez Coconut Cream is condensed sweetened coconut cream invented by Ramon Lopez Irizarry, a Puerto Rican.  It’s readily available in grocery and liquor stores.   To the Coconut Cream,  just add some coconut milk, Puerto Rican rum, a few spices and voila… Coquito.  This recipe is a no brainer and quick to make.   It is typically made for the holidays but I love it for a late-nite nip just about any time of the year.  You’ll find plenty of creative ways to use this Coco Lopez Coquito besides this Banana Colada Sorbet.  Check out my Koala Bear Sundae and substitute Coco Lopez Coquito for the Bailey’s.

Banana Colada Sorbet

Ingredients:

• 4 cups over-ripe banana (4-6 medium bananas, peeled and mashed)
• pinch of sea salt
• 1/2 cup Coquito (recipe below)
• 1-1/2 cups Coco Lopez Coconut Cream

Method:

1. Place all ingredients in a blender or food processor, whirl until smooth.
2. Taste and adjust flavors if needed.   Add 1/2 tsp of  Banana or Coconut Extract if needed.
3. Chill thoroughly in the refrigerator, at least 3 hours.
4. Freeze in an ice-cream machine according to manufacturer’s instructions.
5. Transfer to a freezer safe container and freeze for at least 2 hours more before serving.

Makes 6-8 servings

Coquito (egg and dairy free)

Ingredients:

• 15 oz can of Coco Lopez – Coconut Cream
• 30 oz (2 cans) Coco Lopez Coconut Milk
• 2 cups Puerto Rican Rum of choice (Bacardi or Don Q are great)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• pinch of sea salt

Method:

1. Whisk or blend all ingredients together in a non-reactive container.  A gallon glass jar works great.
2. Taste and add more rum if needed.  Refrigerate overnight for flavors to develop.
3. If the viscosity is too heavy, add 1/2 cup ice water and stir to blend. 
4. Transfer to bottles or decanters and keep chilled.

Makes a little more than 2 quarts.

Strawberry Sorbet

This is the answer for ice-cream lovers who are watching their fat in-take, want to eat healthier, and find it impossible to give up desserts.  And since sorbets are made without dairy, vegans and those with lactose intolerance can also enjoy these treats.  Substitute water for the cordial if you’re on the wagon.

The more alcohol or sugar in the sorbet, the softer the end product.

Strawberry Cordial Sorbet

·         Pureé 8 cups of fresh strawberries and strain to remove pips ( you’ll need 4 cups of the pureé)

·         Pour pureé into a blender (or food processor) with 1/2 cup water (or 1/4 cup water and 1/4 cup strawberry cordial), 1 Tbsp lemon juice, and ¾ cup sugar.  Blend until sugar dissolves.

·         Chill thoroughly and freeze in an ice-cream machine according to manufacture’s instructions.

·         Transfer to a freezer-safe container and freeze until firm, about 2 hours.

·         Let ripened at room temperature for 10-15 minutes before scooping.

Strawberry Cordial is easy to make using 2 cups vodka, 3 cups of crushed strawberries, 1 split vanilla bean (or 1 Tbsp vanilla extract), 1 broken cinnamon stick, 1/2 tsp cracked peppercorns, and 1/2 cup sugar. Put everything in a glass jar.  Shake daily for 7 days.  Strain through a sieve and filter through a paper coffee filter into a decanter.  Fill decanter as full as possible to prevent evaporation of flavors.