Sour cherry and cinnamon sorbet

OK lovers, this Valentine’s day post is for you.  Actually, scratch that – it’s more for my lovely lady.  She’s currently in Laos shooting a film and doesn’t return for a couple weeks, but I wanted to make her something on Valentine’s Day that she can still eat when she gets back.  It’ll be hard, but I’ll do my best not to eat it all.

This is a beautifully deep red sour cherry and cinnamon sorbet that’s perfect for this time of year.  Not just because it makes a nice Valentines Day treat, but it’s perfect for a warm summer’s night. No need for an ice cream machine or anything like that either – all you need is some Tupperware and a freezer.

I should also mention that I got this recipe from my older sister, Emiko Davies, who runs a food and photography blog by the same name.  She recently moved from Florence to Melbourne but she still mainly focuses on the incredible food out of Tuscany. Her writing, photography and cooking puts mine to shame, but it’s great to have someone to look up to! Go check it out!

Sour cherry and cinnamon sorbet


  • 1 kilo of frozen sour cherries, thawed
  • 200 grams of sugar
  • 200 ml of water
  • 1 cinnamon stick

I used frozen sour cherries for this recipe, but if you can find the real deal, by all means go for it as I’m certain they’ll be tastier.  Take a handful of the cherries and put them in a small pan with a cinnamon stick and about 40 grams sugar.  Gently heat the mixture until the sugar has dissolved and it’s turned into syrup.  Take it off the heat and set aside to cool.

Take the rest of the cherries and squash them up in a bowl using a pestle or masher so you can squeeze out the juices.  Place a sieve over a saucepan and pour the smashed cherries over it to separate the skins and seeds so you’re left with just sour cherry juice.

Add water and the rest of the sugar to the cherry juice in the saucepan and bring to boil, remembering to stir often.  Throw in the cinnamon stick from earlier and let the mixture boil for two minutes.  Take it off the heat, remove the cinnamon and let it cool.  Once cooled, put the mixer in an Tupperware container with a lid and freeze for at least 5 hours or overnight.

When frozen, take it out of the freezer and loosen the sorbet with a fork. Just before serving, stir through the cherry syrup mixture from earlier and serve in small glasses.

Serves 6

JAM: Buckingham Nicks – Frozen Love

The track I’ve chosen to accompany this Valentines Day dish is Buckingham Nicks’ classic Frozen Love from their one and only album.  This is a very young, but clearly talented Lindsay Buckingham and Stevie Nicks before they hooked up with Fleetwood Mac and were hurled into stardom.  Actually, it was Frozen Love that was their ticket to Fleetwood Mac.  After hearing the brilliant vocal harmonies and skilled guitar work on Frozen Love, Mick Fleetwood approached Buckingham and Nicks to join Fleetwood Mac and the rest is history.  Stream the track below:

I highly recommend trying to hunt down the album on vinyl from your local second hand record store or Discogs. Not just because vinyl is infinitely better (the CD was never reissued and the album isn’t on iTunes) but to take advantage of the artwork (posted above) and get a good look at the young Stevie and Lindsay.   Sexy.

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4 thoughts on “Sour cherry and cinnamon sorbet

  1. Emiko says:

    Awesome. Looks like the sorbet came out well (great colour!), did you sneak a taste? Bet you did!

  2. Ana Jimenez says:

    Nom nom nom! Yummy Honey!! Epic song too. I like the second half of jam better tho. Happy Valentines Day!! Love you!! Xx

  3. cecille says:

    forget ana for leftovers, i’m coming over to finish it!

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