After a salad of red and green gem lettuces with a Dijon and shallot vinaigrette, we needed a little palate cleanser before the main course. I’d been planning on a simple citrus sorbet, but lo and behold, the bins at the farmer’s market on the Tuesday before the party were overflowing with the first cherries of the season. I’d forgotten how early they come in California.
Picking favorites is not something I like to do, but if forced to decide, I’d have to come down on the side of stone fruit. Intensely juicy but still crisp, I can scarcely gobble up enough cherries, peaches, nectarines, and plums during the summer months.
While a plate of whole, fresh fruit on its own (or with a towel, in the case of the juiciest peaches) will never disappoint, sorbet is an easy alternative to highlight the vibrant flavors of these drupes. Puree, strain, sweeten, and freeze, and you get a cool, refreshing bite that melts down to pure nectar.
I added just a few drops of rose water to my puree, which gave the sorbet an additional layer of flavor complexity. When a few scoops were served with a nasturtium leaf and flower, the dish combined spicy, sweet, fruity, and floral tones in a way that I’ve only otherwise experienced with wine. Palates were indeed cleansed, and titillated, too.
Recipe: Early Cherry Sorbet