Middle Eastern · Dessert
Sour Cherry Ice
A sharp, ruby-red Middle Eastern water ice built from sour cherries, sugar syrup, and a touch of lemon, hand-scraped into loose, granular crystals rather than churned smooth. Served icy cold, it is a refreshing palate-cleanser after a rich meze spread, prized for its tart-sweet snap rather than any creaminess.
$0
10 minsPrep
3 minsCook
193 minsTotal
EasyLevel
Nutrition per serving
110Calories
0.4gProtein
0.1gFat
28.5gCarbs
27.1gSugar
0.8gFiber
0mgSodium
0mgChol
0gSat Fat
84mgPotassium
5mgCalcium
0.1mgIron
0mcgVitamin B12
4.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Riesling
local
Pomegranate Molasses Spritzer
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Pit the sour cherries and blend to a smooth puree with the lemon juice.
2
In a small saucepan, warm the water and sugar over low heat, stirring until the sugar fully dissolves, about 3 minutes; do not boil.
3
Remove from heat and cool the syrup to room temperature.
4
Stir the cherry puree into the cooled syrup until fully combined.
5
Pour the mixture into a shallow tray (about 350ml / 12 fl oz) and place in the freezer.
6
After 45 minutes, scrape the mixture with a fork to break up ice crystals.
7
Repeat the scraping every 30-45 minutes for 2-3 hours, until the mixture forms light, separate ice flakes throughout.
8
Scrape once more just before serving and spoon into chilled glasses or bowls.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g140g Water
- 45g45g Sugar White
- 70g70g Cherry, pitted, pureed
- 12g12g Lemon Juice
