Cornelian Cherry Sherbet

A traditional Turkish sweet-tart drink made by simmering the fruit in water and straining it. Served chilled on hot summer days and at iftar tables.

Ingredients

• 250 g cornelian cherries
• 850 g (about 3½ cups) water
• 180 g sugar

Instructions

1. 1

   Rinse the cornelian cherries and pick off any stems.

2. 2

   Put the cornelian cherries and water in a saucepan; once boiling, lower the heat and simmer for 20 minutes until the fruit is very soft and the skins have burst.

3. 3

   Lightly crush the fruit against the side of the pan with a wooden spoon, then pour through a fine sieve, pressing the pulp to extract all the juice.

4. 4

   Return the strained liquid to the pan, stir in the sugar until dissolved and boil for another 3-4 minutes.

5. 5

   Take off the heat and let cool to room temperature, then chill in the fridge for at least 2 hours and serve cold.

Nutrition

Per serving