June 26, 2016 by dgarnett2013
Cherry Sorbet: River Cafe Cook Book Green by Rose Gray and Ruth Rogers
- 1.5kg cherries
- 600g caster sugar
- 250ml Vin Ruspo (a rosé wine from Tuscany)
Wash and dry the cherries, then remove the stones.
Put the flesh in a food processor with the sugar, and pulse-chop to a purée.
Add the wine.
Pour into an ice-cream machine and churn until frozen.
Made with the big box of cherries that Rose bought when she came for lunch with Tracy Letts, Carrie, Tom, Frankie, Aggie, Lulu, Sean Durkin, Clara and tiny baby Djuna.