Cherry & Coconut Sorbet with Tahini Fudge Sauce

Truly one of the most delicious recipes I’ve ever developed, and ridiculously easy.

For the sorbet, just add everything to a food processor and blitz until it’s as smooth as possible. If you only have a hand blender, halve the recipe and make it in 2 batches.

The booze is optional but it does help the sorbet stay scoop-able, as the alcohol stops it from freezing solid. If you don’t want to add alcohol, substitute with water - as you do need the extra liquid to help blend the mixture.

Try using other ripe frozen fruit instead - pineapple or plum, for example.

Make sure the tahini you use is super smooth and runny, rather than thick and grainy - Belazu brand is the best. If the fat and solids have separated, mix very well before measuring the tahini out.

Ingredients
Serves 6

Sorbet
600g frozen cherries (I use PACK’D)
30g arrack or another clear spirit (eg rum, vodka)
30g coconut cream, melted
20g tahini
20g maple syrup
1 tbsp lime juice
1 tsp vanilla bean paste 
¼ tsp fine sea salt

Tahini Fudge Sauce
90g smooth, runny tahini (I use Belazu)
70g maple syrup
30g cocoa powder 
20g tamari or light soy sauce
10g vanilla bean paste

Method

For the sorbet. Add all the ingredients to a food processor and blitz until as smooth as possible. Transfer to a container and freeze for 4-5 hours, until soft but scoopable.

Once frozen solid, thaw in the fridge for 20 mins before serving and it will become scoop-able again.

For the fudge sauce. Add all the ingredients to a medium bowl and slowly whisk until everything is incorporated into a thick fudge sauce. Slowly add up to 50g of hot water, whisking as you go, to get a smooth, thick and pourable consistency.