Bing Cherry Sherbet Recipes

Steps:

• Combine sugar and cherries and refrigerate overnight. Place mixture into a blender and puree until smooth. Add lemon juice and pulse until combined. Pour mixture into ice cream machine and churn according to manufacturer's instructions.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a pie pan.
• Combine cherries, sugar, tapioca, lemon juice, and almond extract together in bowl. Refrigerate until cherry filling begins to set, about 10 minutes. Stir filling again; chill until flavors combine, about 10 minutes.
• Pour the filling into the bottom half of the pie crust; cover with top crust, crimp the edges to seal, and dot with butter. Cut vents into the top with a sharp knife.
• Bake in the preheated oven for 30 minutes; rotate the pie 1/4 of a turn. Continue baking until the crust is golden brown, about 20 minutes.

Steps:

• Prepare an ice-water bath; set aside. Stir together 2/3 cup sugar and 2/3 cup water in a small saucepan. Bring to a boil, stirring occasionally. Transfer syrup immediately to a medium bowl. Place bowl in ice-water bath, being careful not to let water reach rim of bowl. Let syrup cool completely, stirring frequently.
• Whisk together creme fraiche, heavy cream, milk, salt, and the syrup in a large bowl. Transfer to freezer; let set, whisking mixture vigorously for 2 minutes every 30 minutes, until sherbet is the consistency of whipped cream and whisk leaves a trail, 3 to 4 hours.
• Meanwhile, put cherries, remaining 1/3 cup sugar, and the lemon juice in a large skillet. Cook over medium-high heat, stirring occasionally, until cherries begin to break down and juice has thickened, about 10 minutes. Transfer to a medium bowl. Let mixture stand at room temperature until it has cooled completely.
• Gently fold cherry mixture into sherbet until just combined (juices should leave streaks). Cover surface of sherbet with parchment paper and freeze in bowl until set, 4 to 8 hours.
• If making a day ahead, transfer sherbet to an airtight container, and place a piece of parchment paper directly onto surface of sherbet. Cover tightly. Let stand at room temperature until slightly softened, about 5 minutes. Scoop sherbet into tuile bowls, and serve.

Steps:

• Prepare an ice-water bath; set aside. Stir together 2/3 cup sugar and 2/3 cup water in a small saucepan. Bring to a boil, stirring occasionally. Transfer the syrup immediately to a medium bowl. Place the bowl in the ice-water bath, being careful not to let the water reach the rim of the bowl. Let the syrup cool completely, stirring frequently.
• Whisk together the crème fraîche, heavy cream, milk, salt, and syrup in a large bowl. Transfer to the freezer; let set, whisking mixture vigorously for 2 minutes every 30 minutes, until the sherbet is the consistency of whipped cream and the whisk leaves a trail, 3 to 4 hours.
• Meanwhile, put the cherries, remaining 1/3 cup sugar, and lemon juice in a large skillet. Cook over medium-high heat, stirring occasionally, until the cherries begin to break down and the juice has thickened, about 10 minutes. Transfer to a medium bowl. Let the mixture stand at room temperature until it has cooled completely.
• Gently fold the cherry mixture into the sherbet until just combined (the juices should leave streaks). Cover the surface of the sherbet with parchment paper and freeze in the bowl until set, 4 to 8 hours.
• If making a day ahead, transfer the sherbet to an airtight container, and place a piece of parchment paper directly onto the surface of the sherbet. Cover tightly. Before serving, let stand at room temperature until slightly softened, about 5 minutes. Scoop the sherbet into tuile bowls, and serve.
• Preheat the oven to 350°F, with a rack in the middle. Put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, 2 to 3 minutes. Mix in the egg whites, one at a time. Mix in the flour, salt, and vanilla.
• Line a baking sheet with a Silpat baking mat or parchment paper. Spoon 2 tablespoons batter onto the baking mat. Using an offset spatula, spread the batter into a 7-inch circle, with the edges slightly thicker than the center. Repeat, making a second circle on the mat.
• Bake, rotating the sheet halfway through, until the edges of the cookies turn golden, about 9 minutes. Using a small spatula, immediately transfer 1 cookie to a small bowl (about 5 1/2 inches in diameter and 3 inches deep). Gently mold the warm cookie to the shape of the bowl, pressing the bottom down to flatten. Let stand in the bowl 30 seconds; remove. Repeat with the remaining cookie. If the cookies become too cool to shape, return them to oven for 20 seconds. Repeat, baking the remaining batter and forming it into bowls. If using just 1 baking sheet, let it cool before spreading the next batch of batter onto it.