A summer drink at Turkish tables, sour cherry sherbet is made by pressure-cooking pitted sour cherries for a few minutes until they release their juice. Lightly sweetened with honey and free of refined sweeteners, it is presented as a heart-friendly refresher.
Pit the cherries.
Put the pitted cherries and water in a pressure cooker and secure the lid. Once it comes to pressure, reduce the heat and cook for 5 minutes.
Turn off the heat and let the cherries rest in their own steam for 10 minutes without opening the pressure cooker.
Stir the honey and lemon juice into the strained liquid. Serve over ice.
Do not cook the cherries in the pressure cooker for too long; the short cooking time lets them release their juice without falling apart.
Çekirdekleri çıkarmak tarifte dediğinden çok daha uzun sürdü, üstelik düdüklüde 5 dakika pişirince vişneler neredeyse tamamen dağıldı; bu kadar kısa sürede bu kadar çok dağılması normal mi?
Evet, vişne düdüklüde çok hızlı yumuşar, 5 dakika bu meyve için aslında yeterliden fazla; isterseniz süreyi 3 dakikaya indirip tanelerin bütünlüğünü daha iyi koruyabilirsiniz.
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