CHERRY SORBET

Preparation Method :

• Drain the cherries and make the juice with water. Put the liquid and fructose into a heavy-based saucepan.
• Heat gently until the fructose has dissolved. Increase the heat and cook rapidly until the temperature registers on a sugar thermometer, or a little of the syrup forms a fine, thin thread when falling from a teaspoon on to a dish. Allow to cool.
• Stone the cherries and work in a blender or sieve them to a puree. Stir the puree into the cold syrup and add the cherry brandy.
• Pour the mixture into a freezer container and, stirring occasionally, freeze for about 1½ hours until mushy.
• Beat the egg whites until they form soft peaks and fold into the cherry mixture. Cover, seal and freeze.
• To serve, allow the sorbet to soften slightly at room temperature for 10 to 15 minutes or in the refrigerator for 20 minutes.