ReceptnaptárSour cherry and apricot syrup for sorbet
Sour cherry and apricot juice for ice cream preserves summer fruit: smooth, aromatic juice from which you can make homemade ice cream, sorbet or sauce in winter. The cherries need 10 minutes of sterilising because they are less acidic than redcurrants. The jars must cool slowly.
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Ingredients
Method
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- Cherries: purée the pitted cherries with a stick blender and press through a sieve, or cook them with a little water for 5 minutes and then press through a sieve. Pour the juice into clean jars.
- Apricots: cook the pitted apricots with a little water, stirring, for 10 minutes until soft, add the lemon juice, then press through a sieve or blend with a stick blender.
- Pour the juice or purée into clean, sterilised jars, leaving 2 cm free at the top, and seal tightly.
- Line the bottom of a large pot with a tea towel, set the jars on it and pour in water to come two-thirds up. Bring to the boil and hold for 10 minutes from the point of boiling.
- Take off the heat and remove the jars from the water only when it has cooled completely.
- Stored in a cool, dark place it keeps for 1 year. Freeze it in an ice-cream maker or use as syrup or sauce.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Cherries and apricots need 10 minutes of sterilising.
- Let the jars cool completely in the water.
- Lemon juice preserves the colour of the apricot juice.
- For ice cream, dilute with a little sugar and water.
Frequently asked questions
How long does it keep?
Sealed, in a cool, dark place, for 1 year.
As a syrup?
Yes, diluted with soda or water.
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