Feeling the post festivity Work From Home blues? Add some sparkle to the mundane with San Pellegrino Sparkling water and this simple recipe for Cherry Sorbet!
S.Pellegrino has made its presence recognized, owing to its lively and long-lived bubbles, which feel creamy on the palate, and has a little salty taste, well-balanced with acidity for a complete refreshing, and thirst-quenching feel.
An ideal drink for a hearty meal, to balance a full-bodied wine or to sample on its own, its middle-size bubbles, determined carbonation and rich minerality make it one of the most renowned mineral waters in the world. Cheers to its persistent effervescence, it brings out the best in the tastiest dishes and aromas.
Elegant and pleasant, outstanding for its fine and insistent perlage and fresh bouquet that recalls rocks and snow-covered terrain (or land), the sparkly S.Pellegrino embodies the all-Italian warmth and togetherness, as well as the sharing of food, making it the best accompaniment to fine cuisine. Food experts all around the world agree on S.Pellegrino’s unique ability to improve the complete dining experience. It embodies the intimate essence of the Italian taste.
Cherry Sorbet Floats with S.Pellegrino
It’s prepared with the easiest and most delicious cherry sorbet and then served with S.Pellegrino Sparkling Natural Mineral Water on top. Cherry Sorbet Floats with S.Pellegrino sparkling water are wonderful to quench your thirst on a hot summer day! It’s not super sweet but so vibrant and lovely.
Ingredients (Recipe Serves: 4)
1 ½ cups water
1 cup of sugar
zest of 1 lemon
juice of 1 lemon
4 cups cherries, pitted (fresh or frozen)
750 mL bottle San Pellegrino Sparkling Water
Add water and sugar in a medium-size pot. Boil over medium-low flame until the sugar completely dissolves.
Combine lemon zest, juice, and cherries. Heat for 5 minutes. Use an immersion blender or transfer mixture into blender and pound until smooth.
If it is an ice cream maker that you’re using, then pour the mixture into a bowl, cover, and refrigerate for 2 hours or overnight. After it is cold enough, pour the sorbet mix into a bowl of ice cream maker and churn according to manual.
If you aren’t using an ice cream maker, pour the sorbet mixture into a metal loaf pan. Cover and freeze at least for 4 hours or until completely solid.
Finally, to make the floats, place 2 scoops of cherry sorbet into a cup. Top with S.Pellegrino sparkling water. Enjoy!
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Source: bakedambrosia, San Pellegrino