Sorbet · Berries · Nº 57
Cherry & Blossom
Ciliegia e fiori
Dried osmanthus blossoms smell of apricot and warm honey, and ten minutes of steeping carries that scent through the whole batch. Cherry and raspberry underneath supply the acidity, the sweetness, and a rose-red color.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Bring the water to a boil with 0.18 oz (5 g) dried osmanthus flowers, cover, and steep off the heat for 10 minutes. Strain, weigh the infusion, and add fresh water to restore it to 15.5 oz (440 g).
Whisk the sucrose, glucose powder, and stabilizer together. Return the infusion to the saucepan, warm to 113 °F (45 °C), gradually whisk in the dry mixture, then heat to 185 °F (85 °C). Remove from the heat and stir for 30 seconds.
Set the syrup over an ice bath and stir until it reaches 39 °F (4 °C) or colder.
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Immediately before churning, add the pitted cherries, raspberry purée, and lemon juice. Use an immersion blender in short pulses until the fruit is completely smooth. Proceed directly to the machine after this step.
Pour the cold liquid sorbet base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished sorbet to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
