Fresh Cherry Sorbet & Zucchini Boats
Fresh Cherry Sorbet
Ingredients
4 cups cherries*, pitted
1 cup sugar*
1 cup water
3 tsp. lime juice, freshly squeezed
1/2 tsp. kosher salt
Instructions
Freeze the base to your ice cream maker at least 24 hours before making the cherry sorbet.
Make the simple syrup. Combine the sugar and water in a small saucepan over medium high heat. Stir occasionally and simmer until sugar is dissolved, 3-5 minutes. Set aside and cool.
Pit all the cherries using a cherry pitter. Process the cherries, 1/2 cup simple syrup, lime juice and salt in a high-powered blender until smooth.
Stain this mixture through a fine mesh strainer or sieve over a large measuring cup or bowl. Gently stir with a rubber spatula and press the mixture down, then discard the solids.
Use the egg float test to check the sugar levels. Gently lower a clean egg into the cherry mixture. You’re looking for the egg to float just enough so you can see about a nickel-quarter sized patch of the shell showing above the surface for sorbet perfection. If your egg sinks, add a little more simple syrup, stir and perform the egg test again. Store any remaining simple syrup in the fridge.
Taste the sorbet, add more lime juice if desired.
Cover with plastic wrap and chill this mixture in the fridge for 1 hour.
Churn the sorbet in an ice cream maker machine. Place the frozen base into the ice cream maker, pour chilled cherry sorbet mixture in and churn until sorbet consistency resembles a soft-serve consistency, approx. 15 minutes.
Transfer the sorbet to an 8x5 inch loaf pan or other freezer safe container and freezer for 2-4 hours, or until sorbet is firm.
When ready to serve, remove from freezer a few minutes prior to scooping.
Notes
Store frozen sorbet in your freezer for up to one month.
Use other fruits such as strawberries, raspberries, peaches, plum, etc.
How to make without an ice cream machine: Freeze pitted cherries until solid. Then process the ingredients in your blender until smooth. Add a little warm water to help along if needed, taste and adjust sweetness. Freeze until solid.
Add Alcohol to make it boozy! Add 1 to 3 tablespoons desired liquor along with the simple syrup when blending the fruit.
Use a food processor if you don't have a blender
Photo & Recipe Credit: Krolls Korner
*In Flyer July 3-9, 2022
Vegetarian Stuffed Zucchini Boats with Rice
Ingredients
1/2 cup long-grain & wild rice or white long grain rice
2 medium zucchinis*
2 tbsp olive oil
1 scallion thinly sliced
2 large Beefsteak tomatoes*
1/4 tsp rosemary dried or fresh
1/4 cup Saputo grated cheese parmesan*
1/2 cup Saputo Mozzarellissmia or mozzarella thinly sliced*
Instructions
Preheat oven to 395°F (200°C).
Cook rice according to the package directions.
Halve the zucchini lengthwise and hollow out the flesh using a small spoon.
Make the filling: Heat a skillet over medium-high heat. Coarsely chop the zucchini flesh and cook it with 1 tbsp olive oil for about 5 minutes until all water has evaporated. Add it with the sliced scallion to the rice, toss well, and season with salt and pepper.
Distribute the chopped tomatoes evenly in a baking dish. Place the zucchini on top and drizzle everything with 1 tbsp olive oil, dried rosemary, a pinch of salt and pepper.
Fill the zucchinis with the filling and top it first with the grated cheese, then with mozzarella.
Bake for 20-25 minutes until the cheese is golden brown.
Photo & Recipe Credit: Aline Made
*In Flyer July 3-9, 2022