Sour Cherry Ice [ice cream maker]
Servings: Approximately 4 cups [1 L]
  • 1 tablespoon [7 g] unflavored gelatin
  • 1/2 cup [125 mL] lemon juice
  • 3 cups [750 mL] freshly cleaned stoned sour cherries
  • 1 cup [250 mL] water
  • 1/4 cup [60 g] sugar
  • 1 egg white
  • Sprinkle gelatin into lemon juice; set aside.
  • Into a heavy casserole, pour water over cleaned stones sour cherries.
  • Bring to a boil; leave to simmer, without stirring, for 5 minutes..
  • Remove from heat and leave to cool.
  • Into a clean casserole, through a fine sieve or a potato ricer, press cooled cherries mixture into a puree.
  • Mix swollen gelatin and sugar into cherry puree; bring to a boil.
  • Simmer slowly to completely melt gelatin and sugar; remove from heat and leave to cool completely.
  • Refrigerate mixture until really cold, for quite a few hours.
  • Then, beat egg white until stiff yet still wet.
  • Beat cold mixture, then fold in beaten egg white.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions.