Friday, April 30, 2010

Kir Royale Sorbet

Serves: 6-8

  • 2 cups water
  • 1 cup granulated sugar
  • 1 jar Stonewall Kitchen Kir Royale Brunch Jam(Available now to pick up at the shop)
  1. To make a simple syrup combine the water and granulated sugar in a saucepan over medium high heat. Bring to a boil. Reduce heat and stir until the sugar is dissolved. Remove from heat.
  2. Place 1 jar of Stonewall Kitchen Kir Royale Jam in a food processor. Using a metal blade process jam until currents are fine pieces.
  3. Add pureed jam to the simple syrup and mix until uniform. Chill for at least 1 hour in the refrigerator.
  4. Place chilled mixture in an ice cream maker. Process for 30-35 minutes until the sherbet is thick and creamy. Freeze in freezer 8 hours or over night before serving. Can be kept frozen for one week in the freezer.

click here for recipe