Cherry balsamic sorbet

Σορμπέ κεράσι με μπαλσάμικο

Published originally on my blog on 8 July 2017

Since we started talking about cherries with this sourdough cherry bruschetta with miso dressing the other day, let’s now go to the sweet side and to sorbet ice pops because it’s hot and we could all use an icy treat right about now, no?

I was so glad when I found calippo molds being sold at a store here in The Hague and of course I got a bunch of them. It’s so much fun eating ice cream out of these molds and it always reminds me of long vacations in the Greek islands or our summer house outside of Athens, where a Calippo ice cream would be the first thing I’d go for at the beach taverna/bar after a whole day swimming in the sea.

Cherry sorbet has long been a favorite of mine. I even shared a recipe for it in popsicle form some years ago here on the blog. This, however, is an evolution of that sorbet as I have omitted the fresh vanilla bean from the sugar syrup and opted to macerate the cherries in balsamic vinegar and some Demerara sugar in order to make it even more tempting and irresistible —because that’s exactly what this sorbet is to me, irresistible!

The flavor of this sorbet is clearly that of sweet dark cherries which is intensified by the balsamic vinegar that complements the fruit so well. The flavor of the vinegar is not overwhelming, but the quality of the balsamic is of utmost importance otherwise it can be too aggressive and acidic like most pour quality vinegars are. Real balsamic vinegar is made with wine vinegar and the addition of cooked grape-must which adds the sweetness, muskiness and depth of flavor that makes balsamic the great vinegar that it is.

Together with the freshness of the cherries and the sweetness of the sugar, this cherry-balsamic sorbet is the stuff summer dreams are made of. If you want to really savor the taste of cherries this summer, do try it; I guarantee you will be as excited about it as I am.

Cherry balsamic sorbet

Luckily, I am able to find Greek, sweet, dark cherries here in the Netherlands that are plump, juicy and oh so delicious, and they also make me feel closer to home. Make sure to use the best, sweetest and most flavorsome cherries you can find as nothing matters more than that in the outcome of this (or any other) sorbet. The cherries you use shouldn’t be tart at all otherwise the flavor balance will be off.