Cherry is a classic European fruit. This dark skinned sour cherry has a blood red flesh color and intense cherry flavor. While unsuitable for eating raw, it is perfect for a myriad of cuisines. It is commonly used in recipes for liquors and brandies; it is found canned and packed in syrup or as a dried fruit. Our Cherry puree is sweetened with a hint of sugar and is ideal for pastries, sorbet, ice cream, cocktails and mocktails, and savory sauces.

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Featured Recipe

Cherry Sorbet by Meg Galus

Yield: 3 Pacojet containers
Source: Pastry Chef Meg Galus
    • 1 kg. The Perfect Purée Cherry Puree,  thawed
    • 595 g. water
    • 91 g. atomized glucose
    • 20 g. inverted sugar
    • 304 g. sugar

1. Combine the water, glucose, inverted sugar, and sugar in a pot and bring the mixture to a boil.
2. Add the Cherry puree and chill in an ice bath.
3. Emulsify with a hand blender and divide into thirds to freeze in 3 separate Pacojet containers.
4. Spin fresh every day.

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